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Jerusalem Artichoke and Arugula Salad with Parmesan

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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

  1. 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.

TagsSaladJerusalem ArtichokeRoot VegetableVegetableArugulaLeafy GreensParmesanCheeseDairyStarterSideDinnerVegetarianNut FreeGluten FreeEasyNo-CookFallWinterBon Appétit

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