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Add a photoRaciónes: 6
Ingredientes
- 225 gm jerusalem artichokes
- 3 x lemons
- 1 handf fresh dandelion leaves
- 2 x heads red chicory or possibly 1 small radicchio
- 1 handf baby spinach leaves or possibly rocket
- 8 Tbsp. extra virgin extra virgin olive oil
- 8 dsh white trume oil sea salt and freshly grnd black pepper
- 200 gm parmesan in the piece very thinly shaved
Direcciones
- Peel the artichokes and put in a bowl of water with the juice of 1lemon.
- Wash the salad leaves dry thoroughly and then place in a bowl.
- Cut the artichokes into fine slivers the finer the better.
- Put them in a separate bowl.
- Mix together the juice of the remaining lemons the extra virgin olive oil and trume oil.
- Season and pour half over the artichokes.
- Pour the remaining dressing over the salad leaves.
- Divide the dressed leaves between individual plates and cover with the artichoke and then the Parmesan slivers.
- Dribble over a few drops of truffle oil.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 237 | 75% |
| Total Fat 26.85g | 34% |
| Saturated Fat 8.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 575mg | 24% |
| Potassium 327mg | 9% |
| Total Carbs 6.86g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.82g | 1% |
| Protein 13.48g | 22% |
