Jerusalem Artichoke, Arugula, and Parmesan Salad
⏳ Time
10 minutes
🥕 Ingredients
9
🍽️ Servings
6
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 - 15.9 oz
- Arugula - 5.3 oz
- Parmesan Cheese - 2.1 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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