Jerusalem Artichoke, Arugula, and Parmesan Salad
Salads • Kazakhstani
Description
Jerusalem Artichoke, Arugula, and Parmesan Salad
Ingredients
- Orange juice concentrate 1 tablespoon
- Red Wine Vinegar 0 fl oz
- Olive Oil 5 teaspoons
- Dijon Mustard 1 tablespoon
- Jerusalem Artichoke 15 oz
- Arugula 5 oz
- Parmesan Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Combine the orange juice, vinegar, and mustard in a small bowl until smooth. Season the resulting sauce with salt and pepper to taste, and if necessary, refrigerate it, where it can be stored for up to a day.
Step 2
Peel the Jerusalem artichoke and slice it into thin rounds (it's best to use a mandoline or a coarse grater; in a pinch, you can use a vegetable peeler). Do the same with the Parmesan cheese.
Step 3
Combine the Jerusalem artichokes, cheese, and arugula in a large bowl. Drizzle with the dressing, toss to combine, and serve.
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