Jerusalem artichoke and pickled walnut salad

This is a lovely winter salad – the season when artichokes are available.  Pickled walnuts go especially well with the artichokes.  This artichoke slithers make an interesting element to the dish.

Preparation Time: 20 Mins

Cooking Time: 15 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

300 gms           Jerusalem artichokes  - washed and trimmed         

1 tbs               Olive oil     

1 handful          Salad leaves            

For the dressing

4 tbs               Pickled walnut liquid  

3                    Pickled walnuts  - cut into ½ cm dice      

3 tbs               Walnut oil  

                     Pepper      

                     Salt          

Method

Thinly shave 3 - 4 of the Jerusalem artichokes and put them in a container of cold water.  Cut the rest into even-sized wedges.  Put them in pan with a couple of centimetres of water, the oil and seasoning.  Cover and cook on a low heat for 10 minutes, turning the wedges every now and then until they are just cooked.  Leave to cool in the pan.

Meanwhile, in a small pan, heat the walnut liquid until reduced by half.  Mix the pickled walnuts with the reduced liquid and walnut oil and season with salt and pepper.

To serve…

Arrange the cooked Jerusalem artichokes, along with the shaved raw slices- drained and dried - on plates with the salad leaves.  Then spoon over the dressing.

Variations

If walnut oil is not available, use olive oil.