Crunchy Winter Salad
2 heads puntarelle, washed and trimmed
½ pound baby artichokes
½ pound sunchokes, scrubbed
1 head baby fennel, stalks removed, thinly sliced lengthwise on a mandolin or with a sharp knife
1 or 2 carrots, peeled, thinly sliced lengthwise on a mandolin or with a sharp knife
1 or 2 radishes, thinly sliced on a mandolin or with a sharp knife
1 or 2 spring onion, thinly sliced on a mandolin or with a sharp knife
¼ pound mixed salad leaves, washed and dried
7 cloves garlic, peeled
¾ cup milk
Bit of Dijon mustard
3 tablespoons white wine vinegar
¼ cup extra virgin olive oil
Salt and pepper, to taste
- Thinly slice the puntarelle and add to a bowl of ice water, set aside. Fill another bowl with water squeeze the juice from half the lemon into it, adding the squeezed lemon half to the bowl also. Trim the artichokes by cutting off the top portion and removing the thick outer leaves until you get to the tender light green inner leaves. Slice off the root end if it is black, otherwise it is ok to leave it. Thinly slice the artichokes on a mandolin or with a sharp knife into the lemon water to prevent discoloration.
- Peel the sunchokes and thinly slice directly into the bowl with the artichokes. Add the fennel, carrot, radish, spring onion, and salad leaves to the bowl you plan to serve from.
- Place the garlic, anchovy and milk into a small pan and simmer over medium low heat for about 10 minutes. Add to a blender with the mustard, vinegar, olive oil, salt and pepper. Blend until smooth. Taste and season.
- Remove the puntarelle from the ice water into a salad spinner and add the artichoke and sunchoke, spin dry and add to the rest of the vegetables. Sprinkle with salt and a squeeze of lemon, toss, add dressing just to coat all the vegetables, toss again and serve.