Filter
Reset
Sort ByRelevance
ALEAH
Salad with potato chips
Green salad of baby cream lettuce with crispy Jerusalem artichokes crisps, walnuts and Pecorino Romano.
Share
Tweet
Pin
Whatsapp
Print
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! .
Blogs that might be interesting
-
65 minSide dishcrumbly potato, olive oil, coarse sea salt, cottage cheese, fresh ginger, garlic, spring / forest onion,baked potato with quiche topping
-
65 minSide dishmango, coconut milk, lime juice, curry powder, bay leaves, Red pepper,curry marinade with coconut milk and mango
-
30 minSide dishchestnut mushrooms, marinated artichoke hearts, zucchini, dried oregano, Cherry tomatoes, pine nuts,zucchini and artichoke hearts
-
30 minSide dishSesame seed, chicken hoisin sauce, sesame oil, bunch onion, wheat flour, cornstarch, medium sized egg, salt, cold tap water, peanut oil,forest onion pancakes
Nutrition
465Calories
Sodium11% DV265mg
Fat58% DV38g
Protein30% DV15g
Carbs6% DV17g
Fiber12% DV3g
Loved it