Classic French

Jerusalem artichoke salad

Name: Jerusalem artichoke salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 3 medium Leeks, outer layers removed and cut into 3 cm batons, washed well; 400g Jerusalem artichokes, peeled, washed well, then sliced with a serrated knife into 4 segments; 60g Mixed winter leaves (trevise, mache and winter frisee); 1 tbsp Dijon mustard; 1 tbsp White wine vinegar; 2 tbsp Water, warm; 3 tbsp Rapeseed oil, Extra Virgin; 1 tsp Chives, chopped; 1 tsp Chervil, chopped; To taste Sea salt and black pepper

Just one artichoke has a quarter of your daily dose of fibre!

Prep 10 minsCook 20 minsServes 4

The Jerusalem artichoke is actually a type of sunflower; it’s the tuber that is used as a root vegetable. When I was a boy eating this recipe at home, we used to call this salad the “Salade du Pauvre” or “Pauper’s salad” because Jerusalem artichokes were usually left for the livestock rather than humans. But I think it’s such a delicious vegetable. Far too good to throw to the pigs!

Ingredients

Salad:

3 mediumLeeks, outer layers removed and cut into 3 cm batons, washed well
400gJerusalem artichokes, peeled, washed well, then sliced with a serrated knife into 4 segments
60gMixed winter leaves (trevise, mache and winter frisee)

Dressing:

1 tbspDijon mustard
1 tbspWhite wine vinegar
2 tbspWater, warm
3 tbspRapeseed oil, Extra Virgin
1 tspChives, chopped
1 tspChervil, chopped
To tasteSea salt and black pepper

Method

1
For the leeks and artichokes: In a large steamer over a high heat, place the prepared leeks and Jerusalem artichoke segments, steam for 15 minutes. The leek is part of the onion family, so it needs to be cooked thoroughly to be digestible and tasty.
To check when a leek is cooked, simply pierce the leek with the tip of a sharp knife; the blade should go through the leek with no resistance – you should not feel the layers. Or better still, eat a little piece.
They should be soft and melting but still retain some texture. If need be, cook a further five minutes.
Remove from the heat and leave at room temperature while you make the dressing.
2
For the dressing and salad: In a large bowl, mix together the mustard, vinegar and water.
Whisk in the rapeseed oil, pouring in a steady thin thread to emulsify into the dressing.
Taste, adjust the seasoning and reserve.
3
Finishing the leeks and serving the salad: In a small bowl, mix together the steamed vegetables and half the mustard dressing.
Taste and adjust the seasoning.
4
Serving: Arrange the leeks and artichokes around the plate, top with a few salad leaves and then drizzle the remaining dressing all over.

Chef's Tips

“
"Jerusalem artichokes will oxidise quickly and discolour; to prevent this, cover them in water acidulated with a squeeze of lemon." "This salad 'du Pauve' could be finished with a very rich ingredient… large generous slices of truffle. Some langoustines, tiger prawns, flaked smoked haddock would also be a delicious addition to this salad." "You could serve some vegetable crisps (beetroot, sweet potato, parsnip etc...) or use the skin from the artichokes and deep fry at 150C for a few minutes until crisp, which would add colour and texture to the salad."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!