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


  • 500 g (1 lb) Jerusalem artichokes
  • 250 g (½ lb) slender leeks
  • salad leaves
  • 250 g (½ lb) cooked ham, shredded
  • 1 tablespoon cider vinegar
  • 1 tablespoon grain mustard
  • 2-3 cloves garlic, peeled and crushed – optional salt
  • pepper
  • extra-virgin olive oil


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.