Jerusalem Artichoke and Arugula Salad with ParmesanMark Thomas
Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. What to drink: Unoaked Chardonnay from France (think Chablis) or New Zealand.
Test-kitchen tip:
Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons orange juice
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
1 5-ounce bag arugula
2 ounces Parmesan cheese, shaved
Preparation
Step 1
Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.
Recipe notes
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