Jerusalem Artichoke and Rocket Salad with Parmesan

Ingredients for Jerusalem Artichoke and Rocket Salad with Parmesan

• 2 tablespoons orange juice

• 1 tablespoon plus 1 teaspoon red wine vinegar

• 1 teaspoon Dijon mustard

• 80ml extra-virgin olive oil

• 450g Jerusalem artichokes, trimmed, peeled, thinly sliced

• 1 140g bag rocket

• 60g Parmesan cheese, shaved

How to make Jerusalem Artichoke and Rocket Salad with Parmesan

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Combine Jerusalem artichokes, rocket, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.