Photo: Kelly Rossiter
In keeping with my post yesterday, I am returning to the winter salad theme, this time using Jerusalem artichokes. The Asian Winter Slaw was vegan, and had quite a refreshing taste. Today's recipe has a bit of dairy in it, and is closer to a traditional creamy slaw. A little different from each other, but still nice and crunchy and satisfying.I followed the directions, making the dressing first and adding the sunchokes as I cut them to keep them from turning brown, but I should have halved the recipe for the dressing. Consequently, my salad was a bit over-dressed as you can see from the photo, but I still enjoyed it.
This would be a great recipe to add to a buffet table if you are having a Superbowl party. You can make this in advance and then just bring it out when you are ready to eat. It would make a good companion for spicy food such as a vegetarian chili or black bean burritos.
This recipe is from the magazine Sunset, February 2011.
Jerusalem Artichoke Slaw
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon coarse mustard
1 teaspoon finely chopped capers
2 teaspoons white wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound Jerusalem artichokes, scrubbed well
1 large carrot, peeled
6 tablespoons roughly chopped flat-leaf parsley
1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt, and pepper in a medium bowl.
2. Peel Jerusalem artichokes with a knife and cut into fine matchsticks (you should have about 3 cups); to prevent browning, add them to dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.