Jerusalem Artichoke and Carrot Salad Recipe

Ingredients for Jerusalem Artichoke and Carrot Salad :

• 400 g carrots, well scrubbed and trimmed
• 400 g Jerusalem artichokes, well scrubbed
• 2 tablespoons chopped fresh dill or tarragon
• 2 tablespoons olive oil or walnut oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons capers, rinsed
• Salt and pepper to taste

Method for Jerusalem Artichoke and Carrot Salad:

1. Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper.
2. Set aside.
3. Grate, shred or julienne the carrots and place in a large bowl.
4. Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together.
5. Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.

Delicious with a toasted cheese sandwich or with potatoes.

I think it has to be added: Jerusalem artichokes are not to everybody’s taste. They have an interesting smoky flavour but a remarkable ability to cause gastric upset with some people – hence the nick-name of ‘fartichokes’

You can prepare this salad a few hours in advance and keep in the fridge until need.