Recipe | Jerusalem artichoke and chorizo salad with anchovy dressing

This is a great winter/spring crossover salad. The red onion and chorizo sausage give the dish a punchy, sunny kick, while the heavenly Jerusalem artichokes remind us that the reign of the root vegetable isn’t over quite yet.

Serves 2

4 Jerusalem artichokes, scrubbed

2 small chorizo sossidges, chopped into chunks

Half a red onion, peeled and finely sliced

Salad leaves – a mixture of crunch and leaf

For the dressing

4 anchovies

1 teaspoon Dijon mustard

1 small clove garlic, peeled and crushed

1 tablespoon white wine vinegar

3 tablespoons good olive oil

Salt and pepper

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– Slice the Jerusalem artichokes into rounds. Bring to a boil in a pan of salted water and simmer for 8-10 minutes. Drain and leave for a couple of minutes

– Heat a little oil in a frying pan and fry the artichokes until golden. Meanwhile make the dressing by mashing the anchovies with the garlic, then whisking in the mustard, then vinegar, then finally olive oil. Season with pepper.

– Remove the artichokes from the pan and add the chorizo, frying until crisp. You might be tempted to this the other way round, frying the artichoke in the chorizo oil. You can of course, but I didn’t want to overwhelm the vegetable with the flavour of the sausage.

– Arrange the salad leaves on a plate and top with slices of artichoke, chorizo and red onion, before spooning over the dressing.

What’s your favourite spring time lunch? How might you improve this recipe?

4 Comments

Filed under Recipes

4 responses to “Recipe | Jerusalem artichoke and chorizo salad with anchovy dressing

  1. lost in the larder

    Looks fantastic!

  2. Bentyid

    Root vegetables all the way!

  3. ooh. how bloomin’ delicious.

  4. Excellent spelling of sossidge.

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