Cooking Index - Cooking Recipes & IdeasFennel, Jerusalem Artichoke, And Bitter Greens Salad Recipe - Cooking Index

Fennel, Jerusalem Artichoke, And Bitter Greens Salad

Courses: Salads, Vegetarian
Serves: 6 people

Recipe Ingredients

8 oz 227gJerusalem artichoke - peeled
1/2 teaspoon 2.5mlLemon juice
  Water - as needed
3 cups 711mlChicory - washed well,
  Patted dry, and torn bite-sized pieces
3 cups 711mlRomaine lettuce - washed well,
  Patted dry, and torn bite-sized pieces
2 cups 474mlDandelion greens - washed well,
  Patted dry, and torn bite-sized pieces
2 cups 80g / 2.8ozRed oak leaf lettuce - washed well,
  Patted dry, and torn bite-sized pieces
8 oz 227gFennel bulb - thinly sliced,
  And fronds roughly chopped
1 cup 110g / 3.9ozJulienned carrot
1 cup 237mlSliced lengthwise-quartered cucumber
1/2 cup 55g / 1.9ozThinly-sliced celery
1/4 cup 36g / 1.3ozFreshly-chopped parsley
  Dijon French Dressing - (see recipe)

Recipe Instructions

In a small saucepan, place the Jerusalem artichoke, lemon juice, and enough water to cover, and cook over medium heat for 5 minutes. Drain and set aside to cool.

Meanwhile, in a large bowl, place the chicory, romaine, dandelion, and oak leaf lettuce, and gently toss to combine.

When the Jerusalem artichoke is cool to the touch, julienne it, and add it to the bowl of mixed greens. Add the fennel, carrot, cucumber, celery, and parsley, and toss gently to combine. Drizzle a little Dijon French Dressing over individual servings.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.