Jerusalem Artichoke and Avocado Salad with Vinaigrette Dressing

Name: Jerusalem Artichoke and Avocado Salad with Vinaigrette Dressing
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 teaspoon bottled green peppercorns; 2 avocados; Salt and pepper; 1 tablespoon wine vinegar; 500g (1lb) jerusalem artichokes; 4 tablespoons lemon juice plus a little extra; Generous handful of parsley, chopped finely; 4 tablespoons extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

The two nutty, subtle flavours of the jerusalem artichoke and avocado pear complement each other well to make this simple first course, as do their different textures. The salad is enlivened by green peppercorns, and dressed with a simple vinaigrette dressing of extra virgin olive oil and wine vinegar.

Ingredients

4 tablespoons lemon juice plus a little extra
500g (1lb) jerusalem artichokes</

Method

Put the four tablespoons lemon juice into a small saucepan of salted water. Scrub the artichokes thoroughly but don’t peel them. Then slice the artichokes across very thinly and drop them into the salted water. Bring the water to the boil and allow it to bubble for 3–4 minutes, just until the artichokes are lightly cooked but still crunchy. Drain the artichokes and set them aside. Shortly befor