Spring is, decidedly, in the air. It is a breezy 75F in New York today, and I love it!
Jerusalem artichokes (also know as sunchokes) are not artichokes at all, but come from a sunflower plant and resemble a crunchier, nuttier cousin of a potato.
To make this light, spring salad you will need:
- 1 Belgian endive
- 4-5 medium-sized Jerusalem artichokes
- 1 T chopped chives
- 1 t balsamic vinegar
- olive oil
- chili flakes
1. Scrub and wash the Jerusalem artichokes thorougly (like you would a potato). Bring a medium saucepan of salted water to boil.
In the meantime, get some light chili oil going by combining a pinch of red chili flakes with olive oil. You can add some paprika too, if you want, and set aside, for now.
2. Add the Jerusalem artichokes and simmer for 3-4 minutes. Drain and rinse with cold water to cool.
3. Wash and slice the endive lengthwise into quarters or thinner, depending on the size of your endive. Toss with balsamic vinegar and set aside.
4. Once the Jerusalem artichokes are cool enough to handle, grate them thinly using a peeler, knife, or mandolin. Toss with chili oil.
5. Combine endive, Jerusalem artichokes, and chives. Add a pinch of salt and serve immediately – you’ll have a crunchy, delicious spring salad.