Ingredients for 6 servings
- Jerusalem artichokes and roasted walnuts salad for 6 people :
- 500g (17.75 oz) Jerusalem artichokes
- 2 dl dry white wine
- 70 g (2.5 oz) chopped walnuts
- 1 soup spoon of Dijon mustard
- 3 soup spoons Olive oil
Recipe: Jerusalem artichokes and walnut salad
Prep
20 min
Cook
15 min
Total
35 min
Servings
6 serv.
Salade de topinambours aux noix torréfiées
Step-by-step directions
1 Peel your Jerusalem artichokes and put them in a pot with the white wine. Season well and bring to the boil. Gently cook for 10 minutes.
2 Meanwhile, roast your finely chopped walnuts in a hot dry frying pan for a couple of minutes. Set aside to cool down.
3 Drain your cooked Jerusalem artichokes and let them cool down.
4 Mix together the lemon juice, mustard, walnuts and olive oil. Season with some salt and freshly ground pepper.
5 Slice up your Jerusalem artichoke and nicely arrange them on a nice serving dish. Then, coat them with the dressing and garnish with the chopped chives.
Wine Pairing
Explore all French wines ›Comments (0)
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.