Spring Vegetable Salad
By Yankee Magazine|Feb 10 2009|
Adapted from Evan Mallett: Black Trumpet, 29 Ceres St., Portsmouth, NH. 603-431-0887; blacktrumpetbistro.com
Yield
6 servings
Total Time
45 minutes
Ingredients
2 cups water (approximately)
Juice of 1 lime
1/2 pound sunchokes (Jerusalem artichokes)
1 cucumber
1 pound radishes (the more varieties and colors the better)
2 carrots
2 to 3 slices day-old sourdough bread, cut into small cubes
1 cup cooked cannelini beans
1/4 cup chopped fresh mint
3 cups mixed spring salad greens (such as mustard and arugula)
Harissa Dressing
1 cup crumbled feta (such as Vermont Shepherd’s sheep’s milk cheese)
Instructions
In a large bowl, combine 2 cups water with lime juice. Carefully peel sunchokes and slice thinly. Immerse them in lime juice/water mixture, and set aside. Peel and halve cucumber. Remove seeds and slice thinly on the bias. Slice radishes thinly. Peel carrots and slice thinly. Remove sunchokes from water and pat dry.
In a large bowl, combine sliced vegetables, bread cubes, beans, and chopped mint. On a large platter or on each of six serving plates, arrange a layer of salad greens. Add Harissa Dressing to vegetables and toss well. Spoon over greens and sprinkle with feta.
Harissa Dressing
Ingredients
1 preserved lemon (or juice and zest of 1/2 lemon)
1/2 cup harissa (Tunisian hot sauce, or substitute nuoc cham, Vietnamese garlic fish sauce)
2 tablespoons minced shallots
2 tablespoons malt vinegar
1/4 cup walnut oil
1/2 cup grapeseed oil
1/2 teaspoon kosher or sea salt
Instructions
In a blender or food processor, pur
Perhaps the best salad I have ever eaten. I was unable to find the sunchokes and it was still amazing. I look forward to trying it with all the ingredients. The dressing is divine, I could eat it with a spoon. A wonderful combo of texture and flavor. Thank you!!!!!