Jerusalem artichoke salad
This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs.
The salad can be served warm, with the artichokes freshly cooked, or cold later.
The salad can be served warm, with the artichokes freshly cooked, or cold later.
37K 3.6/5 based on 8 reviews
Last modified on: January 11th 2023
Keywords for this recipe:For 12 people, you will need:
- 1
0 kg 4 g Jerusalem artichokes - 2
6 hard-boiled eggs - 3
parsley - 4
chives - 5
15 tablespoons French dressing (vinaigrette)
How long will it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 11 min. | 11 min. |
Step by step recipe
Stage 1 - 5 min.
Prepare 0 kg 4 g Jerusalem artichokes.
Stage 2 - 3 min.
Chop 6 hard-boiled eggs.
Stage 3 - 1 min.
Put the sliced Jerusalem artichokes into a salad bowl.
Stage 4 - 2 min.
Add the chopped hard-boiled eggs, parsley and chives, then add 15 tablespoons French dressing (vinaigrette) and mix well.
Stage 5
Your Jerusalem artichoke salad is ready.
Remarks
For a more bistro-style version, add a few fried croutons.
Keeping
A few hours in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,031 Kcal or 16,877 Kj | 84 gr | 387 gr | 239 gr |
| 202 % | 32 % | 37 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 145 Kcal or 607 Kj | 3 gr | 14 gr | 9 gr |
| 7 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 336 Kcal or 1,407 Kj | 7 gr | 32 gr | 20 gr |
| 17 % | 3 % | 3 % | 3 % |
How much will it cost?
- For 12 people : 8.34 €
- Per person : 0.70 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Jerusalem artichokes: You can check-out other recipes which use it, like for example: Turnip and Jerusalem artichoke soup, Roast in the bag pork with fondant vegetables., How to prepare Jerusalem artichokes, Country vegetable soup, Purée of Jerusalem artichokes with foie gras, ... All |
 | French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Warm salad of potatoes and purple artichokes, Chickpea salad, Bistro-style endive salad, Warm cauliflower salad with two cheeses, Corn salad with croutons, ... All |
 | Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Piedmont salad, Julia salad, Linzer torte, Spinach Croque-monsieur , Avocado mousse with sorrel, ... All |
 | Chives: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and egg salad, Mixed salad, Risotto-style celeriac, Herb salad, Quail egg canapés, ... All |
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.317K 14 40 min. February 21th 2011
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.260K3.9 46 min. February 21th 2011
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.486K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.740K 313.7 36 min. January 27th 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.