Ingredients
1½ pounds Jerusalem artichokes (sunchokes)
1 large bowl filled with cold water and 2 tablespoons lemon juice
4 Belgian endives
10 ounces pecorino Toscano cheese
½ teaspoon salt
juice of 2 lemons
5 tablespoons extra virgin olive oil
2 cups walnut halves
10 ounces red grapes, halved and (if necessary) seeded
freshly ground pepper to taste
Preparation
Peel the Jerusalem artichokes and slice them very thin, using a mandoline if you have one. Put the slices in the acidulated water. Cut the endives lengthwise into julienne strips, then add them to the bowl. Cut the cheese into julienne strips.
In a large salad bowl, dissolve the salt in the fresh lemon juice by whisking them together. Drizzle the olive oil into the lemon juice, whisking continually to blend them well.
Drain the endives and Jerusalem artichokes and pat them dry. Add them, along with the cheese, walnuts, and grapes, to the salad bowl. Toss well to coat all the ingredients with dressing. Season with freshly ground black pepper.
