Jerusalem Artichoke Salad with Arugula and Egg

Ingredients

• 700 g Jerusalem artichokes
• Salt
• 4 eggs
• 1 Shallot
• 2 handfuls arugula
• 2 tbsp olive oil
• 2 tbsp Rapeseed oil
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• black pepper (freshly ground)
• sugar

Instructions

1. 1.

   Wash the Jerusalem artichokes thoroughly and simmer them in a pot of salted water for about 30 minutes. Drain, let steam off slightly, peel, and slice into rounds.

2. 2.

   Cook the eggs to soft‑boiled consistency. Peel the shallot and finely dice it. Wash the arugula and dry by spinning or patting with paper towels.

3. 3.

   Whisk together the olive oil, rapeseed oil, vinegar, and lemon juice in a bowl; add the diced shallot and season with salt, pepper, and a pinch of sugar.

4. 4.

   Combine the sliced Jerusalem artichokes with the arugula and dressing, distribute onto serving bowls, and top with halved or quartered soft‑boiled eggs.