Sunday, April 17, 2016
Almost always around this time of the year I post a recipe with Jerusalem artichokes (aka sunchokes). Although in certain stores they are now available all year long, a true season for them comes in the early spring.
Today, this is a recipe for a simple salad. I came up with idea to roast Jerusalem artichokes like I roast beets. If the are young and fresh they do not need to be peeled and only require a good wash. If they are bigger and softer it is better to peel them off. Then they should be coated with olive oil and lemon sauce and roasted until slightly brown. I mix them with baby spinach, toss some roasted walnuts on top and sprinkle with lemon dressing. And the salad is ready.
Served with good prosciutto or beef carpaccio it can be served as a nice starter. Served on its own, it can make a nice lunch dish.
Spinach and Jerusalem Artichokes Salad
1 lb Jerusalem artichokes, finely sliced,
one 6 oz bag of baby spinach,
1/3 cup walnuts, chopped and toasted,
2 tbsp olive oil,
juice from one lemon,
2 tbsp. walnut oil,
salt and pepper.
1. Preheat oven to 400F.
2. Mix olive oil with juice from 1/2 of a lemon, and salt. Pour over the sliced Jerusalem artichokes, toss them well and spread on a baking tin.
3. Bake for about 20 minutes until the Jerusalem artichokes are light brown.
4. Cool them down. Transfer Jerusalem artichokes to a bowl and mix with spinach.
5. Mix the rest of the lemon juice with walnut oil, season with salt and pepper, and pour over the vegetables. Mix gently. Finish with walnut oils and serve.