Palestine Salad
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 12 Jerusalem artichokes
- salad mixture
Instructions
- Boil the Jerusalem artichokes until tender. Drain the water and allow them to cool completely. Cut the cooled artichokes into quarters and place them in a bowl. Pour the salad mixture (dressing) over them. Let the artichokes rest in the sauce for half an hour before serving.