Jerusalem artichoke, bean and fennel salad with green peppercorn ajo-blanco

Name: Jerusalem artichoke, bean and fennel salad with green peppercorn ajo-blanco
Yield: Serve 4
Cuisine: Spain
Ingredients: splash of sherry vinegar; 2 tablespoons sherry vinegar; 4 tablespoons extra-virgin olive oil; 50 g fresh white breadcrumbs; 2 garlic cloves, crushed; 1 large head of fennel, fronds removed; 16 Jerusalem artichokes; 25 g pine nuts; salt and freshly ground black pepper; 50 g whole blanched almonds; 200 g French beans, topped and tailed; 4 tablespoons double cream; 50 g flaked almonds, toasted; 1 teaspoon green peppercorns, rinsed and drained; 100 ml iced water; 1 large shallot, thinly sliced; 2 tablespoons extra-virgin olive oil; 2 free-range egg yolks; salt

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A variation on a salad I recently enjoyed in Alicante in Spain. I’ve replaced globe artichokes with Jerusalem artichokes and created a peppery almond and garlic dressing to give the salad a pleasant lift. If artichokes are not available use new potatoes.

Ingredients

For the Green Peppercorn Ajo-Blanco

50 g whole blanched almonds
25 g pine nuts
2<

Europe
Spain
Valencian: Alicante
Mediterranean
Vegetarian

Method

For the ajo-blanco, place the almonds, pine nuts and garlic in a food processor and blend them as fine as possible, scraping down the sides of the machine if necessary. Do not over-process or the nuts will become oily. Add the breadcrumbs and a quarter of the iced water and blend again to a fine puree. With the motor running, gently pour in a thin stream of the oil and half the vinegar through