Jerusalem Artichoke and Arugula Salad with Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
2. Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.
3. Test-kitchen tip: Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.
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