Jerusalem Artichoke Salad

Ingredients

Lemon half
1 pound Jerusalem artichokes, peeled and quartered
1/2 cup chopped tomatoes
2 tablespoons minced shallots
1 teaspoon chopped fresh thyme
1 tablespoon lemon juice
3 tablespoon olive oil
2 bacon slices, cooked and crumbled
Salt and pepper

Instructions

Squeeze lemon half into a pot of boiling, salted water. Add Jerusalem artichokes and cook just until tender, 3 to 5 minutes. Drain and place in a big bowl. Add tomatoes, shallots, thyme, lemon juice, oil and bacon. Mix well and season to taste with salt and pepper.

Yield: 4 servings