This sunchoke salad is an example of a no-stress style of eating based on the ingredients you find in your fridge. Try it with what you find for making unusual raw vegetable salads tossed with lemon juice and olive oil.
Use a mandolin or a sharp knife to thinly shave the sunchoke, radish and carrot into a mixing bowl. Toss with a squeeze of 1/2 lemon, a drizzle of olive oil and salt and pepper. Taste for seasoning.
Stack the lettuce leaves on 2 dinner plates. Top with alternating layers of the sunchokes, carrot and radish slices to make a stack. Spoon on some of the capers and serve.
Copyright 2021 Lynne Curry