08 Jan Warm winter vegetable salad with jerusalem artichoke

This warm Winter vegetable salad was inspired by the one I ate on a fun evening out at Bedford&Strand. In actual fact, I can’t remember much about that salad apart from that it was absolutely delicious and that it contained a vegetable that I hadn’t eaten for so long that I didn’t even recognize – the Jerusalem artichoke. You will be seeing a lot more of this little fella now I promise you…

Boil the potatoes, beets and Jerusalem artichoke in salted water. After 15min, remove the potatoes, after 20min the Jerusalem artichoke and after 25min the small golden beets. We want all the vegetables to still have some bite, so don’t overcook them. Peel the beets and Jerusalem artichoke once they have cooled slightly. Chop the potatoes in quarters, the Jerusalem artichoke in bite-size chunks, and the beets – slice finely. Place everything artistically on top of the chicory. Meanwhile, chop the chicory and make the vinaigrette by combining the olive oil, lemon juice, garlic salt, pepper, mustard and mayo in a jar and shaking vigorously. At the end, add the capers. Pour over the still warm Winter vegetables and marvel at your work – so simple, yet so elegant!