Today we had two rather exotic salads for our standards. Actually, it was just by chance because I got the idea for one salad (the lentil salad) while shopping for tomorrow and accidentally saw the ingredients for the other salad (Jerusalem artichoke) and got curious. Both salads are easy to prepare. Both require some cooking, but nothing complicated.
For the Jerusalem artichoke salad you need the following:
- Jerusalem artichokes of course
- Cherry tomatoes
- Lemon juice
- Olive oil
- Pepper, salt
- Basil, oregano
For the preparation, simply bring the Jerusalem artichokes to a boil covered with salted water and cook for 15 minutes until they are nice and soft. It's better not to take pieces of very different thicknesses like we did, but rather pay attention to the sizes of all roots being similar, just like with potatoes, then it works better. While the Jerusalem artichokes are cooking, chop the tomatoes. After cooking, rinse the Jerusalem artichokes with cold water. Chop and mix with the tomatoes. Add lemon juice, pepper, salt, basil, and oregano for seasoning. Mix well, add olive oil, and mix briefly again, then simply let it stand. It should marinate for a while (in our case it was about 2-3 hours).
For the lentil salad you need the following:
- Brown lentils
- Cherry tomatoes
- Green onions
- Lemon juice
- Olive oil
- Balsamic vinegar
- Vegetable broth
- Pepper, salt
- Turmeric, coriander, cumin, ginger, hot paprika powder
For the preparation, simply bring the lentils to a boil in vegetable broth and then cook for 30 minutes. We just used half a vegetable broth cube. While the lentils are cooking, chop the tomatoes and green onions. Make a vinaigrette from oil, vinegar, lemon juice, and spices. Additionally, add spices to the tomatoes and green onions. Our vinaigrette also contained regular onions. Mix the cooked lentils with the tomatoes and mix well. Then add the vinaigrette and mix again. Let it stand, here too it was 2-3 hours. Before eating, chop and distribute fresh coriander on the lentil salad.
Then serve with baguette. Juliana liked the Jerusalem artichoke salad better, I liked the lentil salad better, but both tasted good. Bon appétit!