Salad of Leeks, Ham and Jerusalem Artichokes with a Mustard Dressing

Name: Salad of Leeks, Ham and Jerusalem Artichokes with a Mustard Dressing
Yield: Serves 4 to 6
Ingredients: extra-virgin olive oil; 2-3 cloves garlic, peeled and crushed – optional salt; pepper; 1 tablespoon grain mustard; 2-3 cloves garlic, peeled and crushed – optional salt; 250 g (½ lb) cooked ham, shredded; 1 tablespoon cider vinegar; 250 g (½ lb) slender leeks; salad leaves; 500 g (1 lb) Jerusalem artichokes

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

500 g (1 lb) Jerusalem artichokes
250 g (½

Gluten-free

Method

Scrub and boil the artichokes for 4 to 5 minutes. Peel them when cool enough to handle.

Trim, then steam or boil the leeks.

Put the salad leaves on plates, and arrange the leeks, when cold, on top. Slice the artichokes, when cold, very thinly, and mix with the ham. Heap on top of the leeks.

Make a dressing with the remaining ingredients, and pour over the salad.