No Vacancy on this date

Jerusalem Artichoke Salad

Serves 4
1/2 kg. Jerusalem artichoke, washed, scrubbed and grated
1/3 cup red onion, chopped
2 carrots, grated
3 Tbsp. dill, finely chopped
1/2 cup parsley, finely chopped
Juice of 2 lemons
4 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. Soy sauce or
1/3 tsp. Atlantic sea salt
1. Wash the Jerusalem artichoke and scrub with a brush.
2. Grate Jerusalem artichoke and carrots.
3. Mix the dressing ingredients.
4. Add dressing to the vegetables and mix thoroughly.
Allow salad to marinade for 1/2 hour before serving.