Serves 4-6 Ingredients 1 pound Jerusalem artichokes, scrubbed, trimmed and thinly sliced (mandolin) ½ cup fresh parsley leaves (no stems) 2 cups fresh rocolla or arugula leaves ½ cup shaved parmesan ¼ cup extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon champagne vinegar 1 teaspoon lemon zest 1 teaspoon salt Cracked pepper Directions…