Spring Vegetable Salad

Adapted from Evan Mallett: Black Trumpet, 29 Ceres St., Portsmouth, NH. 603-431-0887; blacktrumpetbistro.com


2 cups water (approximately)
Juice of 1 lime
1/2 pound sunchokes (Jerusalem artichokes)
1 cucumber
1 pound radishes (the more varieties and colors the better)
2 carrots
2 to 3 slices day-old sourdough bread, cut into small cubes
1 cup cooked cannelini beans
1/4 cup chopped fresh mint
3 cups mixed spring salad greens (such as mustard and arugula)
Harissa Dressing
1 cup crumbled feta (such as Vermont Shepherd's sheep's milk cheese)



In a large bowl, combine 2 cups water with lime juice. Carefully peel sunchokes and slice thinly. Immerse them in lime juice/water mixture, and set aside. Peel and halve cucumber. Remove seeds and slice thinly on the bias. Slice radishes thinly. Peel carrots and slice thinly. Remove sunchokes from water and pat dry.

In a large bowl, combine sliced vegetables, bread cubes, beans, and chopped mint. On a large platter or on each of six serving plates, arrange a layer of salad greens. Add Harissa Dressing to vegetables and toss well. Spoon over greens and sprinkle with feta.

Harissa Dressing


1 preserved lemon (or juice and zest of 1/2 lemon)
1/2 cup harissa (Tunisian hot sauce, or substitute nuoc cham, Vietnamese garlic fish sauce)
2 tablespoons minced shallots
2 tablespoons malt vinegar
1/4 cup walnut oil
1/2 cup grapeseed oil
1/2 teaspoon kosher or sea salt



In a blender or food processor, puree lemon, harissa, shallots, and vinegar. With the motor running, slowly add walnut oil, then grapeseed oil. Season to taste with salt.

Cooking & Recipes


6 servings

Preparation Time: 

45 minutes

Start to Finish Time: 

45 minutes

Preparation Method

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