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Warm Jerusalem artichoke salad
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 1-2
Aaron Craze’s salad is a colourful feast full of vibrant colours and textures, with a rich garlic mayonnaise dressing
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Ingredients
For the salad
- 4-5 Jerusalem artichokes, washed and cut into quarters
- 6 Radishes, thinly sliced
- 3 Spring onions, trimmed and sliced thinly on the diagonal
- 1/2 tsp capers
- small handful Sorrel
- few mint leaves, for garnish
For the garlic mayonnaise
Method
1. For the salad: cook the Jerusalem artichokes in a pan of boiling salted water for 5-6 minutes, or until tender. Drain and set aside.2. Mix the radishes, spring onions and capers together in a bowl.
3. For the garlic mayonnaise: whisk together the egg yolk and mustard together in a bowl, then add a splash of white wine vinegar. Slowly drizzle in the vegetable oil, whisking continually, until the mixture reaches a runny mayonnaise consistency. Add a drizzle of olive oil, then mix in the garlic and saffron. Season, to taste, with salt and freshly ground black pepper.
4. Heat a griddle pan until smoking, then grill the cooked Jerusalem artichokes for 1-2 minutes on both sides, or until golden-brown all over. Place into a bowl, prick the artichokes all over with a fork, then drizzle over the garlic mayonnaise and toss well to coat.
5. To serve, mix the sorrel leaves in with the radish salad, then pile onto a serving plate. Arrange the jersusalem artichokes over, then garnish with mint and a grinding of freshly ground black pepper.
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Latest Comment
You need to keep drizzling the olive oil in slowly until the mixture resembles 'runny mayonnaise' the quantity would be a tablespoon or more.
For the mayo. How much is a drizzle of veg oil. ? Teaspoon / tablespoon ??