| Jerusalem Artichoke Salad
1/2 Lemon
1 pound of Jerusalem artichokes;
1/2 cup of chopped tomatoes
2 tablespoons of minced shallots
1 teaspoon of chopped fresh thyme
1 tablespoon of Lemon juice
3 tablespoons of Olive oil
2 Bacon slices, cooked, crumbled
Salt, to taste
Freshly-ground black pepper
Squeeze lemon half into a pot of boiling, salted water. Add Jerusalem artichokes and cook just until tender, 3 to 5 minutes. Drain and place in a big bowl. Add tomatoes, shallots, thyme, lemon juice, oil and bacon. Mix well and season to taste with salt and pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-18-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Yields: 4 Servings |
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