VegBox Recipes

Jerusalem Artichoke And Carrot Salad

This salad recipe, generously provided for us by Abel & Cole, is delicious with a toasted cheese sandwich or with potatoes.
 
 

Ingredients

Serves 4

400 g carrots, well scrubbed and trimmed
400 g Jerusalem artichokes, well scrubbed
2 tablespoons chopped fresh dill or tarragon
2 tablespoons olive oil or walnut oil
3 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
Salt and pepper to taste

 

Method

  1. Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper.
  2. Set aside.
  3. Grate, shred or julienne the carrots and place in a large bowl.
  4. Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together.
  5. Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.


With thanks to Abel & Cole.
 

Time From Cupboard-To-Table

40 mins
 

Notes & Variations on Jerusalem Artichoke And Carrot Salad

Capers are an acquired taste - so don't feel obliged!
 
 
 

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