Crunchy Veggie Salad. Jerusalem Artichoke. Avocado & Herbs Dressing

Crunchy Veggie Salad-0045

For this salad, you really need a mandolin and a sharp knife. It may seem like a lot of cutting but it is all well worth it. The result will be a stunning salad where all the flavours blend nicely. The fried Jerusalem Artichokes both adds a nice crunch to the salad and a fun, extra flavour. Don’t forget to pile the salad up high when serving – makes for such a pretty dish!

Snow pea pods – slice each lengthwise in 2-3 slices
Red cabbage – thinly sliced on mandolin
Zucchini – spiralized
Carrot – spiralized
Radishes – thinly sliced on mandolin
Bell peppers in several colours – cut into quarters (lengthwise). Press down flat on cutting board, skin side down. With a sharp knife held horizontally to the board, cut of top layer of the white(-ish) flesh so that you are left with darker coloured flesh and skin. Then cut into thin long strips.
Fennel – cut in very thin slices (lengthwise, from tip to root) on mandolin
Pomegranate – if ripe enough, just squeeze it well before opening (in 2 halves) and then squeeze out the seeds (they should fall right out). If not as ripe, you will have to cut them out.

A couple of Jerusalem Artichokes
Neutral oil for frying.

4 tablespoons almond milk
1 avocado
200 ml fresh coriander/cilantro
200 ml fresh basil
200 ml fresh mint
2 tablespoons apple cider vinegar
½ tablespoon maple syrup
1 tablespoon lemon juice
1 tablespoon lime juice
75 ml olive oil
Salt and pepper as needed

1. Fill a very large bowl with ice water. Place the fennel and bell pepper strips in the water for 1-2 hours. They will come out curly and crisp.
2. Peel and then slice the Jerusalem Artichoke thinly on a mandolin.
3. Fill a heavy duty pan up to maximum a third full of a neutral oil (no more than that as the oil will splatter when frying). Heat the oil, test for readiness by dropping a slice of the artichoke into the oil, if the oil bubbles around it then it is ready for the frying. Add a handful of artichoke slices, let fry until a bit curled and golden in colour. Take out with a sieve and let dry a bit on paper towels. Put the next batch in and repeat the procedure. Salt and store in a dry jar.
4. Combine all ingredients (except the oil) in a blender. Process until smooth. Slowly add the oil – do not over process. Refrigerate until use.
5. Place all the prepared vegetables (except the Jerusalem Artichoke) in a bowl. Toss them to combine. On a plate, drizzle, pipe or spoon the dressing and then pile the salad high on top. Lastly, add the fried artichoke.