Jerusalem Artichoke and Arugula Salad with Parmesan
A fresh and elegant salad combining crisp Jerusalem artichokes with peppery arugula and shaved Parmesan, dressed in a bright citrus vinaigrette.
6 servings
10 min
Ingredients
- •2 tablespoons orange juice
- •1⅓ tablespoons red wine vinegar
- •1 teaspoon Dijon mustard
- •5 tablespoons extra-virgin olive oil
- •1 pound Jerusalem artichokes
- •5 ounces arugula
- •2 ounces Parmesan cheese
- •shaved
Cooking Instructions
- 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.)
5 min
- 2.
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.
5 min
