Warm salad of roast Jerusalem artichokes, chicory, walnuts and gorgonzola dressing
- Side dishes
- PREP TIME
- COOKING TIME
- 6 Jerusalem artichokes
- Olive oil for cooking
- 3 finely chopped spring onions
- Handful of walnut halves
- 100g creamy gorgonzola
- 3 heads of chicory, broken up
- 1/2 Cos lettuce, torn into large pieces
- 2 egg yolks
- 250ml olive oil
- Red wine vinegar to taste
- Fresh lemon thyme
- Salt and freshly ground black pepper
First, roast the artichokes. Pre-heat the oven to 200C.
Wash the artichokes (if they are very dirty you may have to scrub them with a brush). Cut them in half - or into quarters if very large - and cook in boilbing water for five minutes. This will stop them going hard in places, which they do tend to do when roasted. Then toss them in olive oil, salt, pepper and some thyme leaves. Roast in the oven for around 20-30 minutes until they are golden and crisp on the out side but soft inside.
Whilst they are roasting, make the dressing. Put the egg yolks and gorgonzola in a food processor. Whizz together to form a paste and then slowly add the olive oil to make a creamy, mayonnaise dressing. Add the red wine vinegar, about a dessertspoonful, and salt and pepper. It should be quite a delicate flavour, not too overpowering.
Toast the walnuts for a few minutes in the same oven, to bring out the flavour.
Mix the artichokes, chicory and lettuce together and plate. Sprinkle with spring onions, walnuts and drizzle with the gorgonzola dressing.