WARM SALAD OF LEEKS, JERUSALEM ARTICOKES AND WINTER LEAVES

This is a truly French inspired salad which I have adapted from the magnificent chef Raymond Blanc. This is one of the few recipes I make every year; it is perfect!

Serves 4

4 medium leeks, outer layers removed
4 Jerusalem artichokes (320g)
Squeeze of lemon juice
60g mixed winter leaves, such as rocket, mizuna or frisee

For the dressing

1 Tbsp Dijon mustard

1 Tbsp white wine vinegar

2 Tbsp water

3 Tbsp extra virgin olive oil or rapeseed oil

Sea salt and black pepper

1 tsp chives, finely chopped

1 tsp flat leaf parsley leaves only

Method

Slice the leeks into short lengths on the diagonal and wash well.  Scrub or peel the Jerusalem artichokes and submerge them in cold water with the lemon juice, then slice each one into 4 even sized pieces

Place the leeks and Jerusalem artichokes in a large steamer (a colander or sieve will do) over boiling water and cover tightly with a lid.  Steam over a high heat for 15 minutes.

Check that the leeks and Jerusalem artichokes are cooked by piecing them with the tip of knife.  The blade should go through easily and if in doubt simply taste them. Remove from the heat when tender and set aside while you make the dressing.

To make the dressing – in a small bowl, mix together the mustard, wine vinegar and water, gradually whisk in the oil, adding it in a steady stream to blend thickly into the dressing.  Season add the herbs, taste and adjust as necessary.

To assemble the salad – in a bowl, toss the steamed vegetables in half of the dressing.  Check the seasoning. Arrange the vegetables on a platter or individual plates, dress the salad leaves in a bowl with the dressing and toss lightly with your fingertips.  Scatter over the dressed salad leaves and serve