Instructions: In a small saucepan, place the Jerusalem artichoke, lemon juice, and enough water to cover, and cook over medium heat for 5 minutes. Drain and set aside to cool.

Meanwhile, in a large bowl, place the chicory, romaine, dandelion, and oak leaf lettuce, and gently toss to combine.

When the Jerusalem artichoke is cool to the touch, julienne it, and add it to the bowl of mixed greens. Add the fennel, carrot, cucumber, celery, and parsley, and toss gently to combine. Drizzle a little Dijon French Dressing over individual servings.

This recipe yields 6 servings.

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