I 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?
And here is all you need for your own Jerusalem artichoke salad.
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!
Next up, dice your onion and de-seeded cucumber.
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.
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.
Then mix in your Jerusalem artichokes, onions, cucumbers, minced parsley and dressing to taste. Serve at room temperature.
|Jerusalem Artichoke Salad|
- 3/4 cup Jerusalem artichokes
- 1/2 onion, diced
- 1/2 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)
- 1/2 cup minced parsley
- Salt and pepper to taste
- Preheat your oven to 400.
- Chop up your Jerusalem artichokes and coat in olive oil, salt and pepper. Roast until soft, or about 20 minutes.
- Next up, dice your onion and de-seeded cucumber.
- 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.
- 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 add the arugula while the couscous is still hot so it will wilt a little.
- Add to your couscous your Jerusalem artichokes, onions, cucumbers, minced parsley and dressing to taste.
- Serve at room temperature with your favorite main dish!