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Jerusalem artichoke and mâche salad

Until I was introduced to Jerusalem artichokes, I thought I could only enjoy artichokes in summer, when they are in season.

Jerusalem artichokes, also known as sunchokes or topinambour, are not related to artichokes, but have a very distinct artichoke flavor. They can be eaten raw or cooked and are often found in soups.I wanted to do something different with them and decided on a warm salad with mâche as a base.

I grew up eating mâche salad the Franconian way, in which it is served with bits of bacon and potatoes. Taking this idea of salad with potatoes, I thinly sliced the chokes and sautéed them, making sure they were warm when placed on the mâche. I could have eaten the bowl in one sitting...



Jerusalem artichoke and mâche salad

  • 350 g Jerusalem artichokes, peeled and thinly sliced
  • olive oil and butter
  • 100 g mâche
  • vinaigrette of your choice (I used a bit of grainy mustard, apple cider vinegar, balsamic and olive oil)
  • salt and pepper

Heat a bit of oil and butter in a skillet and add the sliced chokes. Sautée them over medium heat until lightly browned. Set aside bit keep warm.

Wash the mâche and prepare the vinaigrette. Place the mâche on plates and divide the chokes amongst the mâche. Drizzle the vinaigrette over the salads and grind pepper and sprinkle salt over the tops.

Serves 4 as an appetizer or 2 as a main.



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