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This is a truly French-inspired salad which I have adapted from the magnificent chef Raymond Blanc.
This is one of the few recipes which I would leave alone; it is perfect!
4 medium leeks, outer layers removed
4 Jerusalem artichokes (320g)
squeeze of lemon juice
60g mixed winter leaves, such as rocket, mizuna or frisee
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
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 four 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 piercing them with the tip of a knife. The blade should go through easily. 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.
- Last week's recipe for silverbeet pie needed a little clarification, so we have reposted it on the website. Go to www.odt.co.nz/lifestyle/food-and-wine.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.