Warm salad of winter leaves, bacon and Jerusalem artichokes
As
far as salads go, this is a real hearty one, full of flavour and pretty damn
gutsy.
The
idea behind warm salads is that you have interesting an 747v2118h d slightly more robust
salad leaves, usually mixed with sauteed vegetables or roasted meat. Anything
from chicken livers, smoky bacon and scallops to roasted tomatoes, pine nuts
and caramelized onions, anything really. Smoky bacon and Jerusalem artichokes is a brilliant
combination.
Jerusalem
artichokes are becoming more common in supermarkets now, but don't confuse them
with globe artichokes, which look like big fat thistles. Jerusalem artichokes look more like new
potatoes gone mad.
For
this recipe I normally use around 2 artichokes and 2 strips of bacon per
person, but it really is up to you. I also use any combination of radicchio,
cos, oak leaf, curly endive, rocket and baby spinach.
Method
Rip
the leaves up and place in a salad bowl or on a plate. I prefer to scrub the Jerusalem artichokes
instead of peeling them, before cooking in salted boiling water until just
soft. Cool under cold running water, drain, and slice as you would sauteed
potatoes. Then in a large frying pan fry some dry-cured streaky bacon, which
should be sliced across as thick as you like. When golden crisp, remove from
the pan and put to one side. Add your sliced artichoke to the pan with a small
lug of oil, a little butter and some salt and freshly ground black pepper.
Shake the pan occasionally, adding the bacon back into the pan when the
artichokes are also golden and crisp. Sprinkle over the salad leaves and
drizzle generously with either the basil and balsamic vinegar dressing mustard
and herb vinegar dressing.
