Apple, Beet, Fennel, and Sunchoke Salad
J
by
Jay Geneske
Once peeled and prepared, the high-iron sunchoke has a whispered nutty flavor, which pairs nicely with the licorice nip of fennel, and the smack of apple. For more local food recipes, visit http://localme.tumblr.com
Servings4-6
Instructions
- 1
In a bowl, whisk olive oil, vinegar, and lemon juice. Thinly slice (mandolin recommended) the sunchokes, fennel, beets, and apple, and add to bowl. Throw a few shakes of salt and pepper on top and mix well. Decorate with fennel fronds if you’d like.
- 2
Serve cold.
Tags
locallocal foodlocavorereal foodclean foodfennelsunchokeautumnfallcider vinegar
Comments (64)
U
User12 minutes ago
This looks delicious!
U
User215 minutes ago
Great presentation, would love to try this recipe.
U
User31 hour ago
The calories seem about right for this portion size.
U
User43 hours ago
Thanks for sharing this! Saved for later.
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User55 hours ago
Perfect healthy meal option 👍