Salad by Numbers: 5

INSTRUCTIONS:

5. Grate or very thinly slice Jerusalem artichokes; mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.

METHOD/INGREDIENT DETAILS:


I grated the Jerusalem artichoke and toasted the cumin before grinding it.

MODIFICATIONS:

 None.

WOULD I MAKE IT AGAIN? IF SO, ANYTHING I'D CHANGE?

It took a little while to get over how much the Jerusalem artichoke looked like raw potato. Eep! But it was nice and crunchy, with a flavor almost a little bit like coconut somehow.  The cumin-lemon dressing was delicious, and the olives added a bit of richness. Surprisingly tasty.

NEXT UP: 38