Jerusalem Artichoke Salad

Jerusalem Artichoke Salad 1I just got back from a fantastic weekend in the tundra east coast to celebrate the wedding of a few good friends I have known since elementary school! Is there anything better than that? Well, maybe this Jerusalem artichoke salad! It’s a close call. But seriously, I don’t know if a bawled my eyes out more at the wedding or chopping these onions.

When we had the option in culinary school to do a report on an exotic fruit, grain or vegetable, I immediately picked the Jerusalem artichoke. Plus one for the Jews! But then I realized the Jerusalem artichoke is neither from Jerusalem nor an artichoke. Fail. In actuality, a European explorer who brought the veggie back to the old world thought it tasted like an artichoke. (Which it doesn’t. It’s actually similar to a water chestnut raw and super tasty and nutty roasted. Double fail.) And the Italians get the credit for the Jerusalem part. They named the vegetable a girasole, which means sunflower, since it is related to the sunflower. I guess this sounds enough like Jerusalem? Anyways, the Jerusalem artichoke may be a misnomer, but that doesn’t mean it doesn’t make a mean Jew inspired salad!

Here’s a pic of the bridesmaids. Are we a good looking and fit bunch or what?

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And here is all you need for your own Jerusalem artichoke salad.

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First up, preheat your oven to 400. Here is a close up of the star!

Chop up your Jerusalem artichokes and coat in olive oil, salt and pepper. Roast until soft, or about 20 minutes. BTW I found mine at Whole Foods, and the check out girl was so confused as to why I was buying such an ugly veggie that I got them for free! There is a lesson for you kids. Buying ugly foods = free groceries!

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Next up, dice your onion and de-seeded cucumber.

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After that, make a simple vinaigrette which is one part vinegar to three parts oil. I put minced garlic, 1 teaspoon Dijon mustard and 1 tablespoon white vinegar in a bowl and slowly whisked in 3 tablespoons oilve oil to taste. Then I added salt and pepper and voila! Instant vinaigrette.

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Almost done! Make your couscous according to the package. I combined 2/3 a cup of couscous with 1 cup boiling water and let it sit for 5 minutes. Then I added the arugula while the couscous was still hot so it would wilt a little.

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Then mix in your Jerusalem artichokes, onions, cucumbers, minced parsley and dressing to taste. Serve at room temperature.

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Jerusalem Artichoke Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 3-4
Ingredients
  • ¾ cup Jerusalem artichokes
  • ½ onion, diced
  • ½ cucumber, de-seeded and diced
  • 1 garlic clove
  • 1 tablespoon white vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 cup arugula
  • 2 cups cooked couscous (2/3 cup not cooked)
  • ½ cup minced parsley
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 400.
  2. Chop up your Jerusalem artichokes and coat in olive oil, salt and pepper. Roast until soft, or about 20 minutes.
  3. Next up, dice your onion and de-seeded cucumber.
  4. Make a simple vinaigrette which is one part vinegar to three parts oil. Put minced garlic, 1 teaspoon Dijon mustard and 1 tablespoon white vinegar in a bowl and slowly whisk in 3 tablespoons oilve oil to taste. Then add salt and pepper to taste.
  5. Make your couscous according to the package. I combined ⅔ a cup of couscous with 1 cup boiling water and let it sit for 5 minutes. Then add the arugula while the couscous is still hot so it will wilt a little.
  6. Add to your couscous your Jerusalem artichokes, onions, cucumbers, minced parsley and dressing to taste.
  7. Serve at room temperature with your favorite main dish!

 

 

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Comments

  1. says

    I’ve never had a Jerusalem artichoke. It’s funny it is neither from Jerusalem or an artichoke!!! Free ugly veggies!! Good one! I think I’ll bring a marker and make my red peppers ugly and see if they’ll give a discount to me!! Red peppers are expensive up here!

  2. Bubbe says

    How do you expect anyone to look at the salad when you have a pictures of such beauties!!!!!!!!!!!!!!

  3. Kelly in DC says

    This looks fantastic. I’m excited to give it a try. I’m also glad Kim posted the link on her facebook, so I can check out the rest of your site! (I’m a friend of Kim and Becky’s from GW.) great pics of both the girls and the salad–both are lookers ;o)

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