¼ cup extra-virgin olive oil
1 tbsp. sherry vinegar
1 tbsp. lemon juice
1 clove garlic, minced
Kosher salt and freshly ground black pepper to taste
4 sunchokes, peeled and very thinly sliced
1 cucumber, peeled and sliced
1 bunch baby turnips, peeled and very thinly sliced
1 cup Italian parsley
1 orange, peeled and cut into segments
In a small bowl, whisk together the oil, vinegar, lemon juice and garlic to make a smooth vinaigrette. Season the dressing with salt and pepper to taste.
In a large bowl add sunchokes, cucumber, turnips, parsley and oranges, add the vinaigrette and toss gently to combine. Season with salt and pepper to taste
Tina Jeffers for blissfulbblog.com