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    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.