Jerusalem artichoke salad

Yield: 4 servings

Measure 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

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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