Spring Vegetable Salad


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


6 servings

Preparation Time

45 Minutes

Total Time

45 Minutes


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