Jerusalem Artichoke Salad

Recipe Ingredients

1/2		Lemon
1 lb	454g / 16oz	Jerusalem artichokes - peeled, quartered
1/2 cup	31g / 1.1oz	Chopped tomatoes
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Chopped fresh thyme
1 tablespoon	15ml	Lemon juice
3 tablespoons	45ml	Olive oil
2		Bacon slices - cooked, crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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

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