Description
Cooking with Roses: Rose Salad with fried Jerusalem artichoke.
Ingredients
Scale
- 400 g (14 oz) Jerusalem Artichoke
- 200 g (7 oz.) cauliflower, shredded
- 80 g (1 oz.) mixed salad (rucola, spinach, iceberg, romaine – tossed together)
- 1 fistful rose petals (Nevado Roses USDA Organic Edible Petals)
- olive oil for frying pan
- sea salt
½ dl (1 oz) raisins
- 1 tbsp (0.5 oz.) ginger, finely diced
- red chili, finely diced
- 20 g (11/16 oz.) sundried tomatoes, shredded
- dl (1 oz.) japanese soy sauce
- dl (1 oz.) olive oil
- dl (1 oz.) pumpkin seeds, roasted
Instructions
- Peel the artichokes and dice them.
- Fry the artichokes in olive oil until crispy.
- For the dressing mix raisins, ginger, chili, tomatoes and soy in a pot.
- Bring to boil and then remove from heat to let cool.
- Drizzle in the olive oil to add to the dressing. Drizzle. Really.
- In another pot mix the cauliflower, the salad, the rose petals and the fried artichoke.
- Ripple the dressing on top of the salad. Ripple it.
- Roast the pumpkin seeds in a pan. Let cool. Spread over salad.
- Prep Time: 20 mins
- Cook Time: 5 mins