Salad of Jerusalem Artichokes in Mustard Dressing

Name: Salad of Jerusalem Artichokes in Mustard Dressing
Yield: 4 servings
Cuisine: French
Ingredients: 1 egg yolk; 1½ teaspoons minced shallots; 1 scant tablespoon coarse-grain mustard; 1 tablespoon cider vinegar; Big pinch cayenne pepper; ⅛ teaspoon salt, or to taste; 5 tablespoons corn oil; 1 pound Jerusalem artichokes, scrubbed ruthlessly; 1 bunch watercress, trimmed, rinsed, and dried

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Ivory, crunchy slices of Jerusalem artichoke are bathed in a mustard-spiked, creamy dressing and served with watercress for a salad that may become a regular in your home, as it has in mine.

Ingredients

1 egg yolk
1½ teaspoons minced shallots
1 scant tablespoon

Americas
Europe
United States
France
Mediterranean
Vegetarian
Gluten-free
Winter

Method

Combine egg yolk, shallots, mustard, vinegar, cayenne, and salt in a small bowl; blend with a whisk. Gradually incorporate oil, whisking vigorously. Reserve.
Trim the chokes into fairly even-sized large pieces. Using slicing blade of a processor, a vegetable slicer, or a mandoline, cut chokes into very thin slices.
Combine artichokes in a bowl with dr