Jerusalem Artichoke and Arugula Salad with Parmesan
Preparation: 15 min.
Cooking: 0 min.
Total: 15 min.
- 2 Tbsp orange juice
- 1 1/4 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 1/2 Fl Oz extra virgin olive oil
- 1 Lb Jerusalem Artichokes , trimmed, peeled, and thinly sliced
- 1/4 Lb arugula
- 2 Oz Parmesan cheese , shaved
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.)
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat.
Test-kitchen tip: Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.