Sunchoke Salad Recipe
Ingredients
| Jerusalem artichokes | 1 Pound | |
| Lemon juice | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Green pepper | 2 Tablespoon, minced | |
| Celery ribs | 2 , minced | |
| Carrot | 1 , grated | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Prepared mustard | 1 Tablespoon | |
| Ground black pepper | To Taste | |
| Salt | To Taste |
Directions
Scrub chokes and steam until tender (about 12 minutes.) Chill.
Peel chokes and slice into a medium-sized serving dish.
Sprinkle with lemon; add remaining ingredients except pepper, and salt, and the garnishes.
Toss gently; add salt and pepper to taste.
Garnish and serve cold.
Peel chokes and slice into a medium-sized serving dish.
Sprinkle with lemon; add remaining ingredients except pepper, and salt, and the garnishes.
Toss gently; add salt and pepper to taste.
Garnish and serve cold.
Chef
