Fermentable Fiber Salad
Fermentable Fiber Salad
Serves: 4 servings
AKA Romain Leaves with Sunchokes, Carrots, Beets, Sweet Potatoes, Leeks and Goat Cheese, Palle Cider Vinegar and Mustard Vinaigrette
Ingredients
- SALAD
- 2 heads romaine lettuce
- 1 whole leek, sliced down the middle and sliced paper thin
- 4 tablespoons butter or olive oil
- 8 Jerusalem artichokes, thinly sliced
- 2 steamed and then cooled, purple sweet potatoes diced
- 3 baby carrots sliced
- 1/4 cup goat cheese
- VINAIGRETTE
- cup extra virgin olive oil
- /2 cup raw apple cider vinegar
- tablespoon yellow mustard
- tbsp fresh herbs ( I love marjoram) thyme, dill, parsley, chives
- teaspoon sea salt
Instructions
- Heat a small skillet and add butter or oil. Add the artichokes and sauté for just 4-5 minutes. These should be lightly crunchy. Remove from pan and allow to cool.
- To assemble the salad, place the romain leaves on a plate and begin assembling by layering the vegetable: sprinkle the sliced leeks over the leaves, then the beets, then the sliced artichokes, then carrots and crumble goat cheese over all.
- Drizzle vinaigrette over salad.
- Sprinkle with micro greens or herbs (I used micro amaranth in this photo!)