Jerusalem Artichoke Salad

First time using Jerusalem artichokes here, so ...

I pretty much threw stuff together and made a nice salad with them!

Peeling them is remarkably easy:

I baked them in the oven, after covering the slices with salt, pepper and oil:

that took 40 minutes at 200 degrees Celcius...next time, I'll bake them in a pan,

as i'm sure they'll turn out even better!

Made a dressing with:

- small diced red onion

-lemon zest

-lemon juice

-oil

-honey

-mustard

-pepper

-salt

And dressed a nice salad of escarole endive with that, 

including sliced radishes and baby roma tomatoes

Finished it with toasted walnuts,

the baked jerusalem artichokes,

and some grated pecorino romano!

Red cabbage salad with a ginger-tahini dressing

A very easy salad, with a super tasty dressing. 

Also easy to make ahead, or to make a larger batch of for a few days.

Ginger-Tahini Dressing:

-4 tablespoons of olive oil
-4 tablespoons of (a light colored) vinegar
-1 tablespoon of soy sauce
-1 tablespoon of honey
-1 tablespoon of tahini
- 1/2 tablespoon of freshly grated ginger

Stick all the ingredients in a small container with a lid, so you can give it a good shake to prepare the dressing.

If this makes a larger amount of dressing than you need (and it probably will), remember that it keeps really well in the fridge (for at least a week).

Red Cabbage Salad:

-red cabbage

-carrot

-scallions

Cut thin strips of the red cabbage and grate the carrot (the amounts are up to you), and mix them in a bowl with some finely chopped scallions.

Mix in the Ginger-Tahini dressing, and plate the salad.

Optional: scatter some nuts (for example: peanuts or coarsely chopped walnuts) on top.