- 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 1Add 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 2Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.
- Step 3For 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 4Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.
- Step 5To 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.
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