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Receta Jerusalem Artichoke Salad ( Insalata Di Topinambur )
by Global Cookbook

Jerusalem Artichoke Salad ( Insalata Di Topinambur )
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  Raciónes: 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

  1. Peel the artichokes and put in a bowl of water with the juice of 1lemon.
  2. Wash the salad leaves dry thoroughly and then place in a bowl.
  3. Cut the artichokes into fine slivers the finer the better.
  4. Put them in a separate bowl.
  5. Mix together the juice of the remaining lemons the extra virgin olive oil and trume oil.
  6. Season and pour half over the artichokes.
  7. Pour the remaining dressing over the salad leaves.
  8. Divide the dressed leaves between individual plates and cover with the artichoke and then the Parmesan slivers.
  9. Dribble over a few drops of truffle oil.
  10. Serves 6