Jerusalem artichoke salad

Jerusalem artichoke salad

By
From
The Scandinavian Cookbook
Serves
4-6
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
600g jerusalem artichokes
3 lemon slices
100g walnuts
1 teaspoon dijon mustard
1 teaspoon caster sugar
2 tablespoons cider vinegar
4 tablespoons walnut oil
200g green grapes, halved and deseeded
salt
pepper

Method

  1. Have ready a bowl of water with the lemon slices. Peel the Jerusalem artichokes and cut them into very thin slices, adding them to the water as you go to prevent browning.
  2. Chop the walnuts roughly. In a small bowl, whisk together the mustard, sugar, vinegar and walnut oil to make a dressing.
  3. Drain the Jerusalem artichokes well and place in a bowl with the grapes and walnuts. Fold in the dressing, season with salt and freshly ground pepper and serve immediately.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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