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Home > Recipes > Jerusalem artichoke salad of almonds and watermelon with honeyed olive oil dressing

Jerusalem artichoke salad of almonds and watermelon with honeyed olive oil dressing
( SERVES 4 )

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Jerusalem artichoke salad of almonds and watermelon with honeyed olive oil dressing

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Jerusalem artichokes have a sad reputation for inducing flatulence, but please do not let that dissuade you from making this delicious salad. Here, I've paired the artichoke with watermelon because they have similar textures when eaten raw. The almonds add flavour and crunch. It is a delightful entrée that looks a bit flash but is full of wintry crispness.

Ingredients

3 Tbsp Red wine vinegar
2 Tbsp Honey
150 ml Olive oil
1 to taste Salt and freshly ground black pepper
500 g Jerusalem artichokes
½ cup Sliced almonds, lightly toasted
4 Basil leaves
1 Watermelon, small

Directions

  1. Whisk the vinegar and honey in a small bowl, then add the oil, salt and pepper.
  2. Using a sharp knife or a mandolin slicer, cut the scrubbed artichokes into long, thin slices.
  3. In a small bowl lightly toss the artichoke slices with the dressing, lightly toasted almonds and town basil. 
  4. Cut the watermelon flesh into 3cm-thick cubes, discarding as many seeds as possible.
  5. Put 3 pieces of watermelon on each plate and top with a small handful of artichoke. 
  6. Spoon extra dressing over the salad.
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http://www.bite.co.nz/recipe/6280/Jerusalem-artichoke-salad-of-almonds-and-watermelon-with-honeyed-olive-oil-dressing/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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