Fennel, Jerusalem Artichoke, And Bitter Greens Salad

Recipe Ingredients

8 oz	227g	Jerusalem artichoke - peeled
1/2 teaspoon	2.5ml	Lemon juice
		Water - as needed
3 cups	711ml	Chicory - washed well,
		Patted dry, and torn bite-sized pieces
3 cups	711ml	Romaine lettuce - washed well,
		Patted dry, and torn bite-sized pieces
2 cups	474ml	Dandelion greens - washed well,
		Patted dry, and torn bite-sized pieces
2 cups	80g / 2.8oz	Red oak leaf lettuce - washed well,
		Patted dry, and torn bite-sized pieces
8 oz	227g	Fennel bulb - thinly sliced,
		And fronds roughly chopped
1 cup	110g / 3.9oz	Julienned carrot
1 cup	237ml	Sliced lengthwise-quartered cucumber
1/2 cup	55g / 1.9oz	Thinly-sliced celery
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
		Dijon French Dressing - (see recipe)

Recipe Instructions

In a small saucepan, place the Jerusalem artichoke, lemon juice, and enough water to cover, and cook over medium heat for 5 minutes. Drain and set aside to cool.

Meanwhile, in a large bowl, place the chicory, romaine, dandelion, and oak leaf lettuce, and gently toss to combine.

When the Jerusalem artichoke is cool to the touch, julienne it, and add it to the bowl of mixed greens. Add the fennel, carrot, cucumber, celery, and parsley, and toss gently to combine. Drizzle a little Dijon French Dressing over individual servings.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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