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
  • 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
  • ¼ cup goat cheese
  • 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
  1. 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.
  2. 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.
  3. Drizzle vinaigrette over salad.
  4. Sprinkle with micro greens or herbs 
(I used micro amaranth in this photo!)


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