Jerusalem Artichoke Salad with Broccoli

Ingredients

• 2.5 pounds of jerusalem artichoke
• 1 pound of broccoli
• 2 pomegranate
• 3.5 ounces of walnut
• 3 tablespoons of vinegar
• 4 tablespoons of olive oil
• 1 lemon
• 1 teaspoon of salt

Directions

1. After peeling the jerusalem artichoke, slice them thinly and leave in vinegar and salt water.
2. Cut the broccoli into small pieces and boil in boiling water for 2-3 minutes. Cool in cold water.
3. Add the broccoli on the jerusalem artichoke.
4. Extract pomegranate seeds and add them with walnuts.
5. Finally add olive oil, vinegar, lemon and salt.