Ingredients
6 radishes, trimmed
3 Jerusalem artichokes (about 1/2 pound)
12 young daylily roots, washed
8 wild onions, washed, cut into 1/4-inch lengths
1 medium jicama (about 1 1/2 pounds), peeled and cut into 2-inch matchsticks
1/2 bunch fresh watercress, tough stems removed
18 to 24 garlic-mustard green leaves, cut crosswise into thin strips
1 green bell pepper, seeded, stemmed, cut into 1/4-inch dice
1 red bell pepper, seeded, stemmed, cut into 1/4-inch dice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon salt
Pinch freshly ground pepper
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
1/4 cup extra-virgin olive oil
Preparation
If radishes are 1 ounce each or larger, cut them into eighths; quarter smaller ones. Place in a bowl. Scrub Jerusalem artichokes well. Use a small knife to trim off any bad spots, but do not peel. Slice the Jerusalem artichokes in half lengthwise, then crosswise into thin pieces. Add to radishes; add all remaining vegetables. Toss to combine.
In a small bowl, combine vinegar, salt, pepper, and thyme. Gradually whisk in olive oil. Pour vinaigrette over salad; toss well. Let stand at room temperature for about 1 hour before serving.
