Monday, March 31, 2014

Jerusalem Artichoke Salad

Jerusalem Artichoke Salad

1/2 lb Jerusalem artichokes
3 Carrots
2 Persian cucumbers
Black jumbo olives
Romaine lettuce
Salt and Pepper

    Shred the artichokes - you may peel them first, if you like. Wash and shred the carrots and mix these into the artichokes. Season with salt and pepper to taste. Make a bed of lettuce in a serving dish. Mound the artichoke and carrot mixture in the lettuce bed. Peel, then cut the cucumbers into strips and garnish the salad with these and the olives.

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