Market Vegetable Salad with Thousand Island Powder

Lay vegetables on dehydrator trays, and in a dehydrator set to 160°F, dry vegetables for 24 hours.

Heat oven to 300°F. In a sauté pan, heat oil on low flame and caramelize sunchokes until golden. Remove from heat, cool to room temperature, and purée in a food processor. Spread onto a half sheet and bake until dry. Remove from oven, cool, and then pulse in a food process to form crumbs. Season with salt.

Heat oven to 400°F. Separately, toss each vegetable in olive oil, place on a roasting pan, and roast until tender. Remove from oven and cool, storing vegetables separately.

In a bowl, combine all ingredients and stir until uniformly blended.

Gently warm Roasted Vegetables and toss with a little olive oil. Dust with about 1 tablespoon Thousand Island Powder. Plate Roasted Vegetables on a pile and dust with Sunchoke Dirt. Dress the greens with olive oil and lemon juice. Plate the greens on top of and around the vegetables and garnish with Dehydrated Vegetables.