Recipe
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
Directions
- 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.
Recipe Details
- Source: Essence Of Emeril EE2146
- Dish Type: Salads
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