Jerusalem artichoke, pear and blue cheese salad

Jerusalem artichoke, pear and blue cheese salad
  • 8 Servings
  • Capable cooks

Sweet pears, creamy blue cheese and fresh Jerusalem artichokes make this gourmet salad very appealing.

Featured in
Pear recipes, Nutrition information


  • 1 lemon, juiced
  • 300g Jerusalem artichokes
  • 2 witlof
  • 2 cups firmly packed small flat-leaf parsley leaves, torn
  • 1/4 cup chopped mint leaves
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sherry or red wine vinegar
  • 1 teaspoon honey
  • 80ml (1/3 cup) extra virgin olive oil
  • 1/2 small eschalot, finely chopped
  • 2 anchovies, finely chopped
  • 1 1/2 tablespoons capers, coarsely chopped
  • 4 small (very ripe) pears, washed
  • 100g blue cheese, crumbled


  • Step 1
    Add half the lemon juice to a small bowl of water. Peel artichokes, then, using a mandolin or vegetable peeler, shave them into thin strips, transferring them to acidulated water as you go.
  • Step 2
    Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.
  • Step 3
    For dressing, whisk together mustard, sherry and honey in a small bowl. Gradually whisk in oil. Stir in eschalot, anchovies and capers. Season with sea salt and freshly ground black pepper.
  • Step 4
    Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.
  • Step 5
    To serve, drain artichokes and combine with salad ingredients. Add dressing and toss gently to combine. Divide salad among plates, top with a small pile of drained pear slices, then crumble over a little cheese.


  • 745 kj


  • 12g

    Fat Total

  • 3g

    Saturated Fat

  • 5g


  • 183mg


  • 9g

    Carbs (sugar)

  • 9g

    Carbs (total)

All nutrition values are per serve


Jerusalem artichokes (no relation to the globe variety) are a small tuber, about the size of a slim kipfler potato, with a mild, nutty, artichoke flavour. They can be roasted, chargrilled or pureed.

  • Author: Sophia Young
  • Image credit: Anson Smart
  • Publication: Vogue Entertaining + Travel



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