Jerusalem artichoke salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | lemon | |
| 1.00 | pounds | jerusalem artichokes; peeled, quartered |
| ½ | cup | chopped tomatoes |
| 2.00 | tablespoon | minced shallots |
| 1.00 | teaspoon | chopped fresh thyme |
| 1.00 | tablespoon | lemon juice |
| 3.00 | tablespoon | olive oil |
| 2.00 | bacon slices; cooked, crumbled | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
Squeeze lemon half into a pot of boiling, salted water. Add Jerusalem artichokes and cook just until tender, 3 to 5 minutes. Drain and place in a big bowl. Add tomatoes, shallots, thyme, lemon juice, oil and bacon. Mix well and season to taste with salt and pepper. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-18-1997
Recipe by: Emeril Lagasse
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