Top | Brooklyn Supper

carrot and jerusalem artichoke salad

(post, Elizabeth Stark)

primary-image, l

With this breezy, sunny spring weather I pretended the offerings at Saturday's Union Square Greenmarket would be bountiful, but of course the pickings were slim. Despite the sunshine we are at the absolute end of the winter vegetables. What food there is seems largely wilted and soft. Amid all this merely edible food some great items can still be had.

We found some beautiful and tender microgreens, crisp jerusalem artichokes, and yellow carrots. One of my favorite things about summer produce is the immediacy of your meal. As fast as you can slice, salt and drizzle olive oil, you can eat. I was inspired and to decided to put everything together in a dish that lies somewhere between salad and slaw.

Using the slicing side of the grater, I quickly reduced the carrots and jerusalem artichokes to about 4 cups of very thin discs, tossed in the microgreens, a shallot, and a light, lemony vinaigrette. Suddenly, we had a bright and delicious spring salad.

Carrot and Jerusalem Artichoke Salad
serves two for lunch, or four as a side

3 medium carrots, the more colorful the better, here is used yellow carrots
2 goods size Jerusalem artichokes
1 shallot
juice of one lemon
1/2 teaspoon rice or white wine vinegar
1/2 teaspoon salt, or more to taste
pinch cayenne

Peel the carrots and Jerusalem artichokes, and then slice them as thinly as you can, preferably using a mandoline or the slicing side of a grater. Put the sliced vegetables into a large bowl and toss with salt, cayenne, the lemon juice and the vinegar. Set aside while you wash the greens. When the vegetables have absorbed the vinaigrette, toss with greens, and some pepper, and serve.