Jerusalem Artichoke and Arugala Salad

Jerusalem Artichokes (or Sunchokes) are best used soon after harvest, however they will keep well in the refrigerator.  Be sure the chokes are firm to the touch.

1 bunch of arugala (try baby spinach, Cheryl’s Spicy Mix, or other salad greens)
1/4 pound of Jerusalem Artichokes

1 tablespoon white wine vinagar
2 tablespoons olive oil
1 small shallot minced
1/2 teaspoon dijon mustard
Salt and pepper to taste

1. Scrub chokes well (or peel if you prefer), slice thinly, soak in cold water with lemon juice for at least 5 minutes and then drain well.
2. Wash salad greens well, and spin dry.
3. Whisk together dressing ingredients in a serving bowl.
4. Add sliced chokes and washed greens to dressing, combine and let sit for a few minutes before serving.

Optional:  Top with a handful of cherry tomatoes, a sprinkle of sliced almonds, or some shaved parmesan.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Jerusalem Artichoke, Salad, Salad Greens. Bookmark the permalink.

1 Response to Jerusalem Artichoke and Arugala Salad

  1. Pingback: Roasted Jerusalem Artichokes and Brussel Sprouts | Recipes from the Black Dirt

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