Jerusalem Artichoke Salad

Jerusalem Artichoke Salad

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Servings: 4
Calories: 127


  • 1 1/4 lb Jerusalem artichokes
  • 2 lemons
  • extra-virgin olive oil
  • salt and pepper

garnish with:

  • 1/2 tbsp finely chopped parsley
  • 1 lemon thinly sliced into rounds


  • Have a bowl full of cold water acidulated with the juice of 1 lemon standing ready; peel the Jerusalem artichokes and immediately drop into the water to prevent discoloration. This stage of the preparation can be done in advance.
  • Shortly before serving, slice the drained and dried raw artichokes very thinly on a mandoline cutter or in your food processor. Spread out the slices, overlapping one another, on individual plates; season with salt, freshly ground pepper and sprinkle with a little olive oil and lemon juice.
  • Cut the lemon slices in half and arrange some on each plate, in a fan shape. Serve immediately.
Calories: 127 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 8 mg
Potassium: 723 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 88 IU
Vitamin C: 49 mg
Calcium: 42 mg
Iron: 5 mg
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