Name: Winter Greens, Sunchokes, Carrots, Fennel, and Radishes with Grainy-Mustard Vinaigrette
Yield: Serves 6 to 8
Ingredients: Freshly ground pepper; 2 small carrots, about 4 oz/115 g, trimmed, peeled, and cut crosswise into paper-thin rounds; 1 bunch radishes, about 8 oz/225 g, root ends and tops trimmed and cut crosswise into paper-thin rounds; 5 oz/140 g baby arugula; 10 oz/280 g tender inner leaves curly endive, torn into bite-size pieces; ½ cup/120 ml. extra-virgin olive oil; 2 tbsp. balsamic vinegar; 1 tsp. granulated sugar; 2 tsp. whole-grain mustard; 1 fennel bulb, about 10 oz/280 g, trimmed, quartered lengthwise, cored, and thinly sliced lengthwise; 8 oz/225 g Jerusalem artichokes, peeled and thinly sliced; ½ cup/70 g salted roasted pumpkin seeds; 1 tsp. kosher or fine sea salt

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Inspired by a salad I ate at Grüner, an Alsatian restaurant in Portland, Oregon, owned by Chris Israel, I use raw Jerusalem artichokes and other winter roots to give this salad color and crunch. I simplified the garnish by buying roasted and salted pumpkin seeds for scattering on top, but Chris turns homemade soft pretzels into croutons and tosses them with the salad. That’s easy enough to do if you make your own, happen to live in a big city with soft pretzels sold on street corners, or wa