Sunday, 9 December 2012

Jerusalem Artichoke Salad

Have a bowl with some lemon juice standing by and then peel and slice your (raw) chokes as finely as possible, placing in the lemon juice to stop them discolouring.
Season with salt and pepper and place on a plate.
Add walnut oil to the lemon juice mix together and dress the sliced chokes.
Sprikle with chopped parsley and serve.

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