Jerusalem Artichoke Salad

from The New York Times, April 10, 2011

via Maud Hallin

serves 4 generously

1 pound Jerusalem artichokes

1/2 cup finely chopped hazelnuts or walnuts

3 tablespoons olive oil

salt and pepper

2 tablespoons orange flower water

1 tablespoon good vinegar, plus more to taste

1/2 cup chopped mint

Peel chokes, as best as you can (I scrub them). Rinse and slice them thinly on a mandoline or benriner slicer to make uniform bite-sized slices. Toss with remaining ingredients. Taste and adjust seasoning. Serve right away.

Keep chokes in cold water with lemon until ready to mix the salad. Be sure to drain and dry the choke slices before mixing with the dressing.

This salad is a prime example of the versatility of this insanely good root, which you can cook anyway you like or eat raw.