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leek and artichoke salad

Jerusalem artichoke salad

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

Preparation10 Mins
Cooking Time20 Mins

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 Required


3 medium
Leeks, outer layers removed and cut into 3 cm batons, washed well
Jerusalem artichokes, peeled, washed well, then sliced with a serrated knife into 4 segments
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

Cooking Method

Chef 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."


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Le Manoir aux Quat’Saisons: The Story of a Modern Classic

A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.

Set in the rolling Oxfordshire hills, Le Manoir is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades.

This book is Raymond's personal tour of Le Manoir through the seasons; the ultimate host, he lovingly reveals the stories behind the incredible rooms and gardens that guests travel the world over to experience. But it is food that is at the heart of Le Manoir, and here you will find the recipes for its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.

With spectacular photography of the exquisite dishes, inviting rooms and the prized gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir has been brought charmingly to life.

Bloomsbury Publishing

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