Recipe: Jerusalem artichokes and walnut salad

Name: Salade de topinambours aux noix
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 portions
Ingredients: 500 g de topinambours2 dl de vin blanc sec (Alsace par exemple)70 g de cerneaux hachés1 jus de citron1 cuiller à soupe de moutarde3 cuillers à soupe d'huile d'olivesun peu de ciboulette hachée.sel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (12 reviews) Starters

Prep 20 min

Cook 15 min

Total 35 min

Servings 6 serv.

Salade de topinambours aux noix torréfiées

Ingredients for 6 servings

Jerusalem artichokes and roasted walnuts salad for 6 people :
500g Jerusalem artichokes
2 dl dry white wine
70 g chopped walnuts

the juice of a lemon

1 soup spoon of Dijon mustard
3 soup spoons Olive oil

some finely chopped chivessalt and freshly ground pepper

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.

Noix Salades surprenantes Topinambours Salade composée originale