Jerusalem Artichokes Vinaigrette

Name: Jerusalem Artichokes Vinaigrette
Yield: 4-6 servings as a first course
Cuisine: French
Ingredients: 2 tablespoons lemon juice; ½ teaspoon salt; Black pepper; ¼ cup light, fruity olive oil; ¼ cup light, fruity olive oil; 1 scallion green, minced; 1 pound Jerusalem artichokes, well scrubbed (or peeled, as you wish); Minced fresh tarragon, dill, thyme, or basil to taste; Minced fresh tarragon, dill, thyme, or basil to taste; Minced fresh tarragon, dill, thyme, or basil to taste; Minced fresh tarragon, dill, thyme, or basil to taste

Preparation info

4-6
servings as a first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Simple and versatile, this can be served on a bed of radicchio or chicory for a first course, or combined with other julienned vegetables and meats for a main-course salad. Because the chokes do not become watery, the dish can be assembled well ahead of serving.

Ingredients

2 tablespoons lemon juice
½ teaspoon salt
Black pepper

Europe
Americas
France
United States
Main course
Starter
Winter
Gluten-free
Vegan
Mediterranean

Method

Blend lemon juice, salt, and pepper; mix in oil gradually. Add scallion.
Cut artichokes into very fine julienne, preferably with a julienne blade on processor or vegetable slicer. Toss with dressing; add scallion and herbs to taste. Mix well. Cover and refrigerate for at least an hour, preferably more.