Black radish salad with jerusalem artichoke over cold salmon

Ingredients

• small black radish - ribbons
• 3 jerusalem artichokes - ribbons
• celery sticks - prefferably the hearts (center pieces) - bite sized
• 1 clove garlic - finely chopped
• white balsamic vinegar - splash
• olive oil - drizzle
• mint - handful chopped or chiffonade
• salt and pepper
• salmon - baked or grilled then chilled.

Preparation

• SALAD: Add all ingredients in bowl and mix together with oil and vinegar.
• SALMON: salt pepper rub some garlic and lemon zest and olive oil before cooking. Let sit until room temp then serve, or refrigerate overnight.
• SERVE: Salad on top of room temp fish - it's delish!

Questions

Photos of members who cooked this recipe