serves 4 to 6
This is an old recipe from Corfu. The Jerusalem artichoke was introduced to Corfu in the eighteenth century by the French, who occupied the island at the time and had first encountered this nutritious tuber in North America. It has become something of a local legend on the island, and a cottage industry of artisan producers has sprung up, creating a bevy of lovely dishes using the Jerusalem artichoke.
1 pound (450 g) fresh spinach, trimmed
1 red onion, halved and thinly sliced
1 garlic clove, minced
1 pound (450 g) Jerusalem artichokes, trimmed, peeled, and thinly sliced (see Note)
1 recipe Greek Lemon–Olive Oil Dressing
Salt
Crushed pink peppercorns
Wash the spinach and spin dry in a salad spinner. Coarsely chop it and place in a large bowl. Add the onion, garlic, and Jerusalem artichokes.
Pour in the dressing, season to taste with salt and pink peppercorns, toss, and serve.
NOTE: Peel and slice the Jerusalem artichokes just before serving the salad to keep them from discoloring.