Jerusalem Artichoke Salad Recipe
Ingredients
| Olive oil | 2 1/2 Cup (16 tbs) | |
| White wine vinegar | 1 1/4 Cup (16 tbs) | |
| Green onion | 2/3 Cup (16 tbs), finley chopped | |
| Salt | 2 Tablespoon | |
| Dried tarragon | 1 Tablespoon, crumbled | |
| Ground pepper | 2 1/2 Teaspoon | |
| 5 pounds Jerusalem artichokes, 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.
Refrigerate until ready to use.
To serve, arrange artichokes on large platter and spoon dressing over.
Chef
