Yields 4 servings
Ingredients:
- 1 lb. sunchokes, thinly sliced (no need to peel them)
- 3 roasted peppers, chopped
- 1/4 c. kalamata olives, chopped
- 2 Tbsp. capers, finely chopped
- 1 handful fresh parsley, finely chopped
- 1 Tbsp. balsamic vinegar
- 1 tsp. olive oil
- Juice of 1 lemon
- Freshly ground pepper, to taste
Directions:
- Combine the sunchokes, peppers, olives, capers and parsley in a bowl. Toss with the vinegar, olive oil, and lemon juice and add pepper to taste. Adjust seasonings as needed.
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