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    Jerusalem Artichoke Salad


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    lemon half
    1 pound Jerusalem artichokes, peel and quarter
    1/2 cup chopped tomato
    2 tablespoons minced shallot
    1 tablespoon chopped fresh thyme
    1 tablespoon lemon juice
    3 tablespoons olive oil
    2 bacon slices, cook and crumble

    Recipe



    Squeeze lemon half into a pot of boiling, salted water. Add Jerusalem artichokes and cook just until tender, 3 to 5 minutes. Drain and place in a big bowl. Add tomatoes, shallots, thyme, lemon juice, oil and bacon. Mix well and season to taste with salt and pepper. Yield: 4 serving.

 

 

 

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