New This Month

Jerusalem Artichoke Vinaigrette

  • Yield: Makes about 1 1/2 cups


  • 5 Jerusalem artichokes, washed and very thinly sliced
  • 3 sprigs fresh tarragon, picked of leaves, stems reserved
  • 1/3 cup sherry-wine vinegar
  • Coarse salt and freshly ground pepper
  • 2 small shallots, minced
  • 2/3 cup grapeseed oil (optional)


  1. In a small saucepan, combine Jerusalem artichokes, tarragon stems, and half of the vinegar. Add enough water to cover by about 1/2 inch. Season with salt and pepper. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 25 minutes. Drain, and place in a blender. Add just enough of the cooking liquid to puree until very smooth. Add reserved tarragon leaves, remaining vinegar, and shallots. Pulse to combine. Add either grapeseed oil or a little of the cooking liquid depending on the desired consistency.

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