I made this for a Christmas eve dinner. It's a nice refreshing salad that is sure to be unlike anything anyone else brings to the table. I didn't snap a photo, so I'll have to make it again.
- 3 Pears
- 1 4-inch spherical jicama
- 8 large sunchokes (Jerusalem artichokes)
- 1 bulb fennel
- walnut oil
- lemon juice
- St. Germain liqueur
Peel the pears and jicama. Jicama skin comes off with a tug. Cube them into medium size dice. Best to make the pears a bit larger and the jicama a bit smaller.
Shave the fennel into 4mm slices. Too thin and it won't have enough crunch.
Peel the sunchokes. Cube into small dice. Toss everything in a large bowl with a liberal dousing of lemon juice. Add a few sprinkles of St. Germain and enough walnut oil to coat all the ingredients. Grate fresh ginger, mixing it in and tasting until you hit the right amount. Correct the lemon juice and St. Germain as needed. Serve cold.