Ingredients
- 1 pound sunchokes (Jerusalem artichokes)
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced shallot
- 2 tablespoons finely chopped flat-leaf parsley
- 1 bunch arugula, thick stems discarded
- 3/4 cup Parmesan shavings (2 ounces)
- Salt and freshly ground pepper
Description
Food & Wine
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