Shaved Sunchoke Salad with Parmesan and Arugula

Name: Shaved Sunchoke Salad with Parmesan and Arugula
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch arugula, thick stems discarded; 2 Tbsps finely chopped flat-leaf parsley; 2 Tbsps fresh lemon juice; 6 Tbsps extra-virgin olive oil; 57 grams 3/4 cup Parmesan shavings; 6 servings Salt and freshly ground pepper; 1 Tbsp minced shallot; 454 grams sunchokes (Jerusalem artichokes); 1 Tbsp white wine vinegar

Shaved Sunchoke Salad with Parmesan and Arugula might be just the side dish you are searching for. One serving contains 224 calories, 5g of protein, and 17g of fat. This gluten free and primal recipe serves 6. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of salt and pepper, sunchokes, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Bring a medium saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the sunchokes and simmer for 2 minutes.

Ingredients you will need

Jerusalem Artichoke

Drain and rinse under cold water.

Ingredients you will need

Water

Using a mandoline or a sharp knife, very thinly slice the sunchokes.

Ingredients you will need

Jerusalem Artichoke

Equipment you will use

Mandoline

Knife

Transfer to a large bowl and add the olive oil, lemon juice, vinegar, shallot and parsley and toss.

Ingredients you will need

Lemon Juice

Olive Oil

Parsley

Shallot

Vinegar

Equipment you will use

Bowl

Add the arugula and half of the Parmesan shavings and season with salt and pepper. Toss the salad and transfer to a platter. Scatter the remaining Parmesan shavings on top and serve.

Ingredients you will need

Salt And Pepper