Preheat your oven to 350°F and place a medium sized pan over a medium flame. Heat your olive oil and once it is hot add the garlic, salt, and pepper. Place your challah in a medium heatproof bowl. Cook until the garlic begins to sizzle and then pour it on top of your challah. Mix the contents of the bowl to ensure that the pieces of challah are all evenly coated with the oil. Bake your challah croutons for 10-15 minutes or until the challah is lightly browned and crunchy. Set the croutons aside to cool for later use.

Place a medium size pan over a medium high heat and heat the olive oil in it before adding the Jerusalem artichoke. Sprinkle the Jerusalem artichoke with salt and pepper to taste; cooking until both sides are brown and crispy. Once the artichokes are done cooking, about 7 minutes, drain the oil and set the artichokes to cool in a colander.

In a large bowl combine the rest of the ingredients in a large bowl, making sure that it is evenly combined. Then add the Jerusalem artichokes and challah croutons before lightly tossing the salad and serving.