Salads

Jerusalem Artichoke Vinaigrette

This versatile vegie lends itself well to this light lunch. 

Serves 4 as appetiser.
Prep Time: 10 minutes (plus 1 hour's refrigeration time).

Preparation Only

Ingredients

• 500g Jerusalem artichokes
• 1 spring onion, chopped finely
• 2 tbsp lemon juice
• 50ml extra virgin olive oil
• Salt and black pepper
• Dill, thyme or basil to taste

Preparation Instructions

• Blend lemon juice with salt and pepper, mix in oil gradually.
• Add spring onion.
• Scrub artichokes thoroughly and peel if necessary.
• Julienne artichokes into very thin slices.
• Toss with dressing and add herbs to taste.
• Refrigerate for at least 1 hour before serving