Recipe for Jerusalem Artichoke Salad ( Insalata Di Topinambur ) 
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Yield:
6
Ingredients:
Amount Ingredient
225 gm jerusalem artichokes
3 x lemons
1 x handf fresh dandelion leaves
2 x heads red chicory or 1 small radicchio
1 x handf baby spinach leaves or rocket
8 tbl extra virgin olive oil
8 dsh white trume oil
sea salt and freshly ground black pepper
Instructions:
Instructions: Peel the artichokes and put in a bowl of water with the juice of 1lemon.

Wash the salad leaves dry thoroughly and then place in a bowl.

Cut the artichokes into fine slivers the finer the better.

Put them in a separate bowl.

Mix together the juice of the remaining lemons the olive oil and trume oil.

Season and pour half over the artichokes.

Pour the remaining dressing over the salad leaves.

Divide the dressed leaves between individual plates and cover with the artichoke and then the Parmesan slivers.

Dribble over a few drops of truffle oil.

Serves 6

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