Jerusalem artichoke salad

with apple, toasted chickpeas and citrus dressing

  • 15 min
  • 4 pers
Recipe by Ditte Ingemann

Ingredients

  • 300 g Jerusalem artichokes
  • 2 pcs apples
  • 75 g Earth Control Salted & roasted chickpeas

Dressing

  • 4 tbsp olive oil
  • 1 pcs lemon, the juice from here
  • 1 pcs eco lemon, grated shell from here
  • 4 tbsp Cress

Description

Skræl jordskokkerne og skær dem i tynde skiver, brug evt. et mandolinjern. Skær også æblerne ud i tynde skiver – fordel begge dele på et fad. Pisk alle ingredienserne til dressingen sammen og smag dressingen til. Vend dressingen godt rundt i salaten og anret på et stort fad. Hak de ristede kikærter groft og drys dem over salaten inden servering.

Tip! Server denne sprøde salat til svinekød, fx frikadeller.

Peel the Jerusalem artichokes and cut them into thin slices, use if necessary a mandolin iron. Also cut the apples into thin slices. Whisk all the ingredients for the dressing together and taste the dressing. Turn the dressing well around the salad and arrange on a large platter. Chop the roasted chickpeas roughly and sprinkle them over the salad before serving.

Tip! Serve this crispy sallad as a sidedish for different types of pork.

Chickpeas

Chickpeas are the new variety in the salad, which fits the vegetarian trend of the time as a vegetable alternative to animal protein. Chickpeas often have to soak overnight and boil for 20-30 minutes [...]
Read more

COOKIES. We use cookies to improve user experience.  Read more