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SUNCHOKE SALAD

  • 1-pound sunchokes (Jerusalem Artichokes) thinly sliced

  • 1 small red onion, thinly sliced

  • 3/4-cup vegetable oil

  • 2/3-cup malt vinegar

  • 1 garlic clove, minced

  • 1/2-teaspoon dill weed

  • 3/4-teaspoon thyme

  • 1/4 teaspoon crushed basil

  • 1-teaspoon salt

  • 1/2-teaspoon pepper
Mix all ingredients together. Chill overnight for flavors to be ab­sorbed before serving. Serves 4 to 6.

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