Warm salad of leeks, Jerusalem artichokes and winter leaves
Recipe from Kitchen Secrets by Raymond Blanc.
At home in France, we used to call this salade du pauvre, as Jerusalem artichokes were normally only consumed by livestock. It is a shame that these knobbly tubers have not become more popular, as they are truly delicious. Combined with leeks and winter leaves, they make an inviting winter salad.
|4||Medium leeks, outer layers removed|
|4||Jerusalem artichokes (320g)|
|1 squeeze||Lemon juice|
|60g||Mixed winter leaves, such as mache and frisée|
|For the dressing|
|1 tbsp||Dijon mustard|
|1 tbsp||White wine vinegar|
|3 tbsp||Extra virgin rapeseed oil|
|1 pinch||Sea salt|
|1 pinch||Black pepper|
|1 tsp||Chopped chives|
|1 tsp||Chopped chervil|
To prepare the leeks and artichokes
Slice the leeks into short lengths on the diagonal and wash well. Peel the Jerusalem artichokes, immersing them in cold water with the lemon juice added as you do so (*1), then slice each one into 4 pieces. Place the leeks and Jerusalem artichokes in a large steamer over boiling water, cover tightly and steam over a high heat for 15 minutes. Check that the leeks are cooked (*2); they should be soft and melting but still retaining some texture. If necessary, cook for a further 5 minutes. Remove from the heat and set aside while you make the dressing.
To make the dressing
In a small bowl, mix together the mustard, wine vinegar and water. Gradually whisk in the rapeseed oil, adding it in a steady thin thread to emulsify into the dressing. Season, add the herbs, taste and adjust as necessary.
To assemble the salad
In a bowl, toss the steamed vegetables in half of the dressing. Check the seasoning. Arrange the vegetables on a platter or individual plates, scatter over the salad leaves and then drizzle with the remaining dressing.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.