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Jerusalem Artichoke Salad

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Ingredients
  Olive oil 2 1⁄2 Cup (40 tbs)
  White wine vinegar 1 1⁄4 Cup (20 tbs)
  Green onion 2⁄3 Cup (10.67 tbs), finley chopped
  Salt 2 Tablespoon
  Dried tarragon 1 Tablespoon, crumbled
  Ground pepper 2 1⁄2 Teaspoon
  Jerusalem artichokes 5 Pound, washed, unpeeled, cut into 1/8-inch julienne
Directions

Combine oil, vinegar, onion, salt, tarragon and pepper in jar with tight-fitting lid and shake well.
Refrigerate until ready to use.
To serve, arrange artichokes on large platter and spoon dressing over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Artichoke
Interest: 
Healthy

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Average: 4.2 (13 votes)