Monday, April 6, 2015
Orange, Radish and Jerusalem Artichoke Salad
I'd been wondering what to do with some Jerusalem artichokes I bought - they are kind of like jicama, but nutty tasting. They are the root of a type of sunflower! So I came up with this salad, inspired by (once again) Ghillie Basan's Modern Moroccan, a gorgeous cookbook with lots of pictures and surprising flavors.
3-4 Jerusalem artichokes (or perhaps sliced artichoke hearts)
2 radishes (or not)
1 T capers (or Kalamata olives)
Juice of half a lemon
Slice the peel off the oranges, cut in half lengthwise, then cut in thin slices crosswise. The Jerusalem artichokes can be peeled, or just washed thoroughly, then cut in thin slices, or perhaps matchsticks. Slice the radishes thinly. At this point the salad needs a bit more sour and salty, so I added lemon juice and capers. I think Kalamata olives might be even better though. Toss with olive oil and salt to taste, then sprinkle with paprika. Many people think of paprika as just for decoration, but I love its nutty flavor, so I use lots!