Jerusalem Artichoke and Arugula Salad with Parmesan

By February 10, 2011Uncategorized

Add some bacon for an added twist -

Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. WHAT TO DRINK: Unoaked Chardonnay from France (think Chablis) or New Zealand.

6 servings

2 tablespoons orange juice

1 tablespoon plus 1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

5 tablespoons extra-virgin olive oil

1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced

1 5-ounce bag arugula

2 ounces Parmesan cheese, shaved

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

Recipe by Diane Rossen Worthington, Bon Appetit, October 2004


Author Terra

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