Black radish salad with jerusalem artichoke over cold salmon

Name: Black radish salad with jerusalem artichoke over cold salmon
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: En
Ingredients: small black radish - ribbons; 3 jerusalem artichokes - ribbons; celery sticks - prefferably the hearts (center pieces) - bite sized; 1 clove garlic - finely chopped; white balsamic vinegar - splash; olive oil - drizzle; mint - handful chopped or chiffonade; salt and pepper; salmon - baked or grilled then chilled.

vote now

Starter

2 servings

Very Easy

10 min

Ingredients

small black radish - ribbons
3 jerusalem artichokes - ribbons
celery sticks - prefferably the hearts (center pieces) - bite sized
1 clove garlic - finely chopped
white balsamic vinegar - splash
olive oil - drizzle
mint - handful chopped or chiffonade
salt and pepper
salmon - baked or grilled then chilled.

Preparation

SALAD: Add all ingredients in bowl and mix together with oil and vinegar.
SALMON: salt pepper rub some garlic and lemon zest and olive oil before cooking. Let sit until room temp then serve, or refrigerate overnight.
SERVE: Salad on top of room temp fish - it's delish!

You tried this recipe ?
Mention @petitchef_en and tag #petitchef