Mushroom and Jerusalem Artichoke Salad

Mushroom and Jerusalem Artichoke Salad

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Servings: 4
Calories: 206


  • 7 oz fresh ceps boletus edulis, or substitute (see method)
  • 10 oz Jerusalem artichokes
  • 1 lemon
  • olive oil
  • salt and pepper

Garnish with:

  • parsley sprigs
  • radish flowers


  • Substitute large, closed cap cultivated mushrooms or freshly gathered field mushrooms for the ceps if necessary. Wipe with a damp cloth and trim off the ends of the stalks. If preparing several hours in advance, wrap in a damp cloth and chill in the salad compartment of the refrigerator.
  • Have a large bowl of cold water mixed with the freshly pressed lemon juice; peel the artichokes, dropping each one into the acidulated water as soon as you have finished peeling it, to prevent discoloration.
  • Shortly before serving the salad, slice the mushroom caps and stalks thinly. Cut the well drained and dried Jerusalem artichokes into very thin slices.
  • Mix the vegetables gently in a large salad bowl, adding 1-2 tbsp oil, salt and pepper.
Calories: 206 kcal
Carbohydrates: 52 g
Protein: 6 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 10 mg
Potassium: 1102 mg
Fiber: 8 g
Sugar: 9 g
Vitamin A: 20 IU
Vitamin C: 19 mg
Calcium: 22 mg
Iron: 3 mg
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