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  Added: Feb 05, 2010  •  Visited (225)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Jerusalem Artichoke Salad
The Jerusalem artichoke, a native North American vegetable, was a favorite on Colonial tables, but it has since been practically forgotten. This is unfortunate since Jerusalem artichokes are starch-free, low in calories, and nutritious. Raw Jerusalem artichokes have qualities resembling water chestnuts and can be added to tossed salads and greens, or served with vinaigrette or creamy salad dressings. This salad goes well with pork dishes.

What You Need:
  • 2 pounds Jerusalem artichokes
  • 1 medium-sized onion, peeled and chopped
  • 1 or 2 garlic cloves, crushed
  • 1/3 cup olive or salad oil
  • 3 tablespoons cider vinegar
  • 3 tablespoons chopped fresh parsley
  • Salt, pepper to taste
  • 1 large tomato, peeled and cut into wedges

  • How To Cook:
    1. Wash Jerusalem artichokes; peel and slice thinly.

    2. If not used at once, leave in cold water with some lemon juice added to prevent discoloration.

    3. Wipe dry and combine in a serving dish with remaining ingredients, except tomatoes.

    4. Refrigerate 1 hour or longer to blend flavors.

    5. Serve garnished with tomato wedges.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Artichokes
    Main Ingredient » Herbs & Spices » Parsley
    Main Ingredient » Vegetables » Tomatoes
    Dish » Salads

     





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