A light, hearty winter classic, this Jerusalem artichoke salad combines peeled, boiled tubers with olive oil and lemon. Its earthy, gently sweet flavor comes through even more when served cold.
Boil the peeled Jerusalem artichokes in plenty of water with a little salt and the juice of half a lemon, until tender; a fork should pierce them easily.
While still warm, cut the boiled Jerusalem artichokes into thick slices. Toss them with the olive oil and lemon juice while hot so they absorb the flavor.
Add the scallions and dill, then stir gently. Let the salad cool to room temperature or chill it in the refrigerator before serving.
Place the Jerusalem artichokes in lemon water as soon as you peel them, or they will quickly darken when exposed to air. Add only a little salt to the cooking water, since Jerusalem artichokes absorb salt easily and can become too strongly seasoned. Contains no allergens.
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