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Jerusalem artichoke salad

17th April 2015 by Gaëlle Branellec-Shachar Leave a Comment (0)

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This is a crunchy salad with raw Jerusalem artichoke.

The quantities in the recipe here serve 2-3 people. This salad is ready in less than 10 minutes.

Ingredients

  • 2 tablespoons of olive oil
  • Juice of a small lemon
  • 2 shallots, peeled and chopped
  • 1 handful of flat-leaf parsley leaves, roughly chopped
  • Salt and pepper
  • 2 cups of Jerusalem artichoke, peeled and thinly sliced
  • 3 cups of iceberg lettuce, shredded
  • 1 cup of sprouted lentils
  • ¼ cup of fresh parmesan, shaved into flakes with a vegetable peeler

Preparation

In a serving bowl, add the olive oil, lemon juice, parsley and shallot. Season with salt and pepper to taste, and mix well.

Add the Jerusalem artichoke, iceberg lettuce and sprouted lentils. Toss well to combine.

Top with parmesan flakes before serving.

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Salad + Mezze iceberg lettuce, Jerusalem artichoke, parmesan, sprouted lentils

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Gaëlle Branellec-Shachar

Hi, I'm Gaëlle. After years of eating junk and processed foods, I made in September 2012 the life-changing decision to eat healthy and adopt a flexitarian wholefood diet. And I never looked back.

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