JERUSALEM ARTICHOKE AND ARUGULA SALAD WITH PARMESAN

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Jerusalem Artichoke and Arugula Salad with Parmesan image

Categories     Salad     Fruit Juice     Side     No-Cook     Quick & Easy     Parmesan     Orange     Artichoke     Arugula     Healthy     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons orange juice
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
1 5-ounce bag arugula
2 ounces Parmesan cheese, shaved

Steps:

  • Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

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