Petitchef

Black radish salad with jerusalem artichoke over cold salmon

Starter
2 servings
10 min
Very Easy

Ingredients

Number of serving: 2
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!





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