Salad with potato chips

Name: salad with potato chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 60 g unroasted walnuts; shallot; 400 g Jerusalem artichoke; 3 el traditional olive oil; 1 lemon cleaned up; 1 tl Zaanse mustard; 5 el extra virgin olive oil; 2 crop baby cream lettuce; 100 g Pecorino Romano cheese

Green salad of baby cream lettuce with crispy Jerusalem artichokes crisps, walnuts and Pecorino Romano.

Ingredients

Directions

Chop the shallot and chop the walnuts coarsely. Peel the Jerusalem artichokes with a peeler and cut into 2 mm slices.
Heat the oil in a large frying pan and fry the slices in 12 min. Until done and crispy. Drain on kitchen paper.
In the meantime, toast the walnuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
Grate the yellow skin of the lemon and squeeze out the fruit. Beat a dressing of the grater, 3 tbsp lemon juice, the shallot, oil and mustard. Season with salt and pepper.
Tear the lettuce into large pieces and put into a bowl. Sprinkle with the dressing and divide the Jerusalem artichokes.
Sprinkle with the walnuts. Scrape thin slices of Pecorino Romano with the cheese slicer. Bon appétit! .