Frosty nights sweeten late Fall and Winter root veggies such as carrots, Jerusalem artichokes, parsnips, and salsify.
This Fall/Winter salad from root veggies available now at supermarkets is a crunchy, creamy, savory delight!
Assemble the dressing first and set aside.
Creamy Tarragon-Caper Dressing
2 TBS plain Greek Yogurt
2 TBS Mayonnaise
1 tsp Dijon mustard
1/4 tsp salt
2 tsp tarragon vinegar
1 tsp non-Pareil capers, squashed with a fork, then minced
Whisk together the yogurt, mayonnaise, mustard, and salt. Gently whisk in the tarragon vinegar. Stir in the minced capers. Set aside while the salad is prepared.
Rondelle Root Salad (Serves 4)
The Jerusalem artichokes may be scrubbed along with the carrots but don't slice them until just before the salad is assembled as their crisp, white flesh has a tendency to oxidize and darken once their sliced.
1/4 cup slivered, pan toasted almonds, plus extra for garnishing
1 cup chopped curly parsley
4 medium carrots, scrubbed and thinly sliced into rounds
10 or 12 Jerusalem artichokes, unpeeled, scrubbed, tiny knots removed and thinly sliced into rounds
Toast the 1/4 cup (plus extra for garnishing) of blanched, slivered almonds in a dry pan on medium-low heat until they turn golden and fragrant.
Chop the parsley, slice the carrots, and last of all, slice the Jerusalem artichokes.
In a bowl, assemble the parsley, the 1/4 cup of the slivered almonds (having reserved extra aside for garnish), and carrots into a bowl. Slice and add the Jerusalem artichokes at the last just before the dressing goes on. Mix and stir in the dressing, garnishing each serving with a sprinkle of pan-toasted slivered almonds.
NOTE: "non-Pareil" means "without equal" in French.
Jerusalem artichoke plant in blossom. These perennial sunflowers are prized for their edible roots.
Jerusalem artichoke roots dug from my garden after first frost. The roots come in a beige-skinned and a red-skinned variety. The red-skinned type seems to oxidize less quickly.
Use Jerusalem artichokes fresh in salads, in stir fries to sub for water chestnuts (if added towards the end of cooking time), boiled or roasted. Cooked they taste like artichoke hearts (just dip in butter, if you dare!).