Insalata di Topinambur

Jerusalem Artichoke Salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 225 g (8 oz) Jerusalem artichokes
  • 3 lemons
  • 1<


Peel the artichokes and put in a bowl of water with the juice of 1 lemon.

Wash the salad leaves, dry thoroughly, and then place in a bowl.

Cut the artichokes into fine slivers, the finer the better. Put them in a separate bowl. Mix together the juice of the remaining lemons, the olive oil and truffle oil. Season and pour half over the artichokes.

Pour the remaining dress