Jerusalem Artichoke and Arugula Salad with Parmesan | Sunchokes | Boston Organics
Learn to make Jerusalem Artichoke and Arugula Salad with Parmesan and hundreds of other recipes featuring sunchokes and other organic vegetables and fruit.
Ingredients
- 2 Tbsp orange juice
- 1 Tbsp red wine vineagar
- 1 Tbsp Dijon mustard
- 5 Tbsp exta-virgin olive oil
- 1 pound sunchokes, trimmed, peeled, very thinly sliced/shaved
- 5 oz arugula
- 2 oz Parmesan cheese, shaved
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