Jerusalem Artichoke & Greens

The nutty roasted flavor of jerusalem artichoke with a clean, green salad works very well indeed.

jerusalem artichoke

mizuna leaves

rucola

frisee

parsley

chives

chervil

sherry vinegar

EVOO

walnut oil

garlic

shallots

S&P

1. grate garlic very finely, put half a thumbnail of it in a bowl with vinegar and S&P; let set for an hour
2. cut and peel jerusalem artichoke; toss in bowl with EVOO, S&P; roast until golden
3. finish vinaigrette by emulsifying EVOO into the vinegar and garlic mixture
4. dress salad leaves and herbs with vinaigrette
5. put some salad on a plate with a few chunks of jerusalem artichoke, sprinkle more herbs and season to taste