Jerusalem Artichoke Salad Recipes

JERUSALEM ARTICHOKE SALAD

Steps:

• Rinse the herbs, trim, shake dry and chop coarsely. Rinse, shake dry and chop the scallions. Mix oil and lemon juice in a salad bowl, season with salt and pepper, and toss in the chopped herbs and green onions.
• Brush Jerusalem artichokes under running water thoroughly or peel if desired. Cut the artichokes into thin slices and mix with the herbs. Serve on plates.

ROAST JERUSALEM ARTICHOKES & LEEKS WITH CRèME FRAîCHE, SHAVED GOUDA & HAZELNUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Turn everything over with your hands and roast for about 30 mins.
• Toss the leeks in the rest of the oil and season. Add to the tin and cook for a final 15-20 mins. The leeks should be tender and the artichokes completely soft.
• Mix together the crème fraîche and the buttermilk or milk. Set aside.
• To make the dressing, beat all the ingredients together with a fork. Season. Taste, as you might want to adjust the sweetness or acidity.
• Toss the Treviso lettuce or chicory with the dressing. Put the roast vegetables on a serving platter or shallow dish, scatter the Treviso or chicory over, then spoon on the crème fraîche mixture (or serve it on the side). Scatter over the hazelnuts and cheese, and serve.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

JERUSALEM ARTICHOKE SALAD

Steps:

• Preheat your oven to 400. Chop up your Jerusalem artichokes and coat in olive oil, salt and pepper. Roast until soft, or about 20 minutes. Next up, dice your onion and de-seeded cucumber. Make a simple vinaigrette which is one part vinegar to three parts oil. Put minced garlic, 1 teaspoon Dijon mustard and 1 tablespoon white vinegar in a bowl and slowly whisk in 3 tablespoons oilve oil to taste. Then add salt and pepper to taste. Make your couscous according to the package. I combined 2/3 a cup of couscous with 1 cup boiling water and let it sit for 5 minutes. Then add the arugula while the couscous is still hot so it will wilt a little. Add to your couscous your Jerusalem artichokes, onions, cucumbers, minced parsley and dressing to taste. Serve at room temperature with your favorite main dish!

JERUSALEM ARTICHOKE NICOISE SALAD WITH ROASTED CHICKEN

Steps:

• For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours.
• Preheat the oven to 350 degrees F.
• Heat the oil in large cast-iron pan over medium to high heat. Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper. Cook the Jerusalem artichokes until golden brown, about 3 minutes. Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes. Remove from the pan and set aside. Add the chicken to same hot pan, skin-side down. Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over. Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes. Remove from the oven and allow the chicken to rest for 10 minutes before slicing.
• For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate. Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes. Place the sliced chicken breast in the center. Place the hard-boiled eggs around the chicken. Whisk the olive oil, lemon juice, salt and pepper in a bowl. Drizzle over the salad and serve.

JICAMA AND JERUSALEM ARTICHOKE SALAD

Steps:

• Slice the jicama in long slender narrow strands, and halve the Jerusalem artichokes.
• Lay out the lettuce in a bed, on individual salad plates.
• Layer decoratively the jicama, artichokes, onion, radish, and avocado on each plate, dividing it so each plate gets roughly an equal amount of each ingredient.
• Alternatively, make one big salad bowl and toss all the above together (in which case you may want to break up the lettuce rather than serving in a bed, but this is up to you of course).
• Garnish on top with cracked pepper and some pine nuts.
• Serve. A good vinigrette dressing will work well here.

JICAMA-JERUSALEM ARTICHOKE SALAD

Steps:

• If radishes are 1 ounce each or larger, cut them into eighths; quarter smaller ones. Place in a bowl. Scrub Jerusalem artichokes well. Use a small knife to trim off any bad spots, but do not peel. Slice the Jerusalem artichokes in half lengthwise, then crosswise into thin pieces. Add to radishes; add all remaining vegetables. Toss to combine.
• In a small bowl, combine vinegar, salt, pepper, and thyme. Gradually whisk in olive oil. Pour vinaigrette over salad; toss well. Let stand at room temperature for about 1 hour before serving.