Jerusalem Artichoke Salad

Ingredients

• some artichokes
• 7 tablespoonsful oil
• 1 desseit-spoonful of vinegar
• ½ teaspoonful of mustard
• a little pepper
• salt
• finely chopped tarragon or parsley

Method

1. 1

   Peel artichokes, soak in cold water with lemon juice, boil carefully without overcooking.

2. 2

   Drain, cool, and slice thinly.

3. 3

   Rub a salad bowl with shallot.

4. 4

   Make dressing with oil, vinegar, mustard, pepper, and salt.

5. 5

   Pour over artichokes, sprinkle with herbs, cover until serving.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 42. The excerpt below is the record exactly as published.

JERUSALEM ARTICHOKE SALAD. Salade aux Topinambours. Peel some artichokes, throw them into cold water with a little lemon juice in it. Boil them carefully but do not over- cook them. Drain them, and, when cold, cut them into thin slices and arrange them in a salad bowl, previously rubbed with a shallot. Make a dressing of 7 tablespoonsful oil and 1 desseit- spoonful of vinegar, ^ a teaspoonful of mustard, a little pepper and salt. When well mixed, pour it gradually over the sliced artichokes, and sprinkle them with finely chopped tarragon or parsley

Cook this with the app: pantry check, scaling, and the assistant.