This recipe was shared by Cheryl Long, the editor of Mother Earth News, who published an article on the tubers in her magazine’s February–March 2004 issue.

SERVINGS

Serves 4

INGREDIENTS

1 cup raw crosnes

2 cloves garlic, crushed

Juice of 1 lemon

3 tablespoons hazelnut oil

5 tablespoons rice vinegar

Salt and freshly ground black pepper

4 cups mixed salad greens

2 ripe Anjou or Bosc pears, halved, cored, and sliced thin

1/2 cup toasted hazelnuts, coarsely chopped

PREPARATION

1.    Clean the crosnes and remove any brown tips. Bring 3 cups of water to a boil in a saucepan. Add the crosnes, garlic, and lemon juice. Reduce heat and simmer for 2 minutes. Remove the pan from the heat and let the crosnes and garlic sit in the water for 5 minutes more. Drain the crosnes and pat dry on paper towels. Discard the garlic.

2.    To make the dressing, whiz together the hazelnut oil, rice vinegar, and salt and pepper to taste in a blender. Divide the salad greens among 4 plates. Arrange the sliced pears and crosnes on top. Sprinkle with chopped nuts. Drizzle with the dressing and serve immediately.