RECIPE: Sunchoke and Green Apple Salad From Martha Stewart's Kitchens
This dish stars the same sunchokes and apples I’ve been roasting all winter, but here they’re raw, tasting fresh as spring.
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Cooking tools:
- Salad spinner
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Paper towel
- Serving bowl
- Refrigerator
- Oven
- Baking sheet
- Spoon
Ingredients
- 1 bulb fennel, trimmed and thinly sliced, fronds reserved for garnish
- 4 large celery stalks, thinly sliced,
- ¼ cup inner celery leaves chopped
- 1 large sunchoke, peeled and thinly sliced
- 1 large Granny Smith apple, peeled, cored and thinly sliced
- 3 tablespoons plus 1 teaspoon fresh lemon juice
- 2 tablespoons plus 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 2 teaspoons honey
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- Coarse salt
- freshly ground pepper
- ½ cup walnuts, toasted and coarsely chopped
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