Lazy Monday was postponed yesterday, in honor of Memorial Day. But, I hosted a Birthday BBQ for my dear friend, fabulous painter and Young Adult novel author Juliana Romano. Salad was made in more ways than one, and finished off with a vegan lemon curd and lavender ice cream pie (email me if you want a recipe).
The Jerusalem Artichoke salad recipe here is drawn from a beautiful blog, Love and Lemons. Jeanine Donofrio and her husband Jack feature vegetarian-friendly recipes, produced and photographed in their kitchen in Austin, TX. She classifies this salad as a Winter Salad, but I snatched up the last of the Sunchokes in the market and thought this recipe would be perfect for a long afternoon BBQ. The vegetables are cooked quickly, so wilting is not an issue. Jeanine’s recipe calls for fresh garlic, but I had thrown a few bulbs onto the grill and substituted the fresh for roasted. It was a really nice twist. I also used arugula where she called for baby greens. They were sturdier and gave the salad a little bite.
If you haven’t tried sunchokes, or Jerusalem artichokes as they are also called, you should give them a whirl both raw and cooked. They look like potatoes, but have less starch, and they have the subtle flavor of an artichoke heart. I like to use them in a Tortilla Espangnole, sliced thin in place of potatoes. They are a truly special vegetable.