Apple, Beet, Fennel, and Sunchoke Salad

Name: Apple, Beet, Fennel, and Sunchoke Salad
Ingredients: 10 sunchokes, peeled; 1 fennel, stalks and fronds removed; 6-8 golden beets, peeled; 1-2 apples, cored; 1/4 cup of olive oil; 1 tablespoon of cider vinegar; 1 tablespoon of lemon juice; Shake of salt and pepper

JporJay 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

Porciones4-6

Instrucciones

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.

Etiquetas

locallocal foodlocavorereal foodclean foodfennelsunchokeautumnfallcider vinegar

Foodista Creative Commons Attribution License

Instrucciones

Etiquetas

Distribución de adivinanzas