Jerusalem Artichoke and Arugula Salad with Parmesan

Jerusalem Artichoke and Arugula Salad with Parmesan
Jerusalem Artichoke and Arugula Salad with Parmesan
Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. What to drink: Unoaked Chardonnay from France (think Chablis) or New Zealand.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Salad Fruit Juice Side No-Cook Quick & Easy Parmesan Orange Artichoke Arugula Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 teaspoon dijon mustard
  • 2 tablespoons orange juice
  • 5 tablespoons extra-virgin olive oil
  • Carbohydrate 15 g(5%)
  • Cholesterol 6 mg(2%)
  • Fat 14 g(21%)
  • Fiber 2 g(7%)
  • Protein 6 g(11%)
  • Saturated Fat 3 g(16%)
  • Sodium 149 mg(6%)
  • Calories 201

Preparation 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. Divide among 6 plates and serve. Test-kitchen tip:Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.

Preparation 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. Divide among 6 plates and serve. Test-kitchen tip:Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.

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