Roast Jerusalem Artichokes, Witlof & Salmon Roe Salad with Crème Fraîche & Chive Dressing

Name: Roast Jerusalem Artichokes, Witlof & Salmon Roe Salad with Crème Fraîche & Chive Dressing
Yield: Serves 6 as a starter
Cuisine: Australian
Ingredients: extra virgin olive oil, for cooking; 20 ml grapeseed oil; 4-5 mint leaves, torn into little pieces; 1 x 120 g jar salmon roe or ocean trout roe; 1 bunch chives, finely chopped; 80 ml crème fraîche; a little cold water or verjuice [optional], to thin the dressing; 12 Jerusalem artichokes [the size of an egg], scrubbed under running water, then dried; sea salt and freshly ground white pepper; 2 handfuls small watercress sprigs, washed and spin-dried; 4 eggs, at fridge temperature; 1 head white witlof [use only 3-4 cm of the tips]; 1 head red witlof [use only 3-4 cm of the tips]; 2 teaspoons lemon juice

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Knobbly Jerusalem artichoke tubers look a lot like root ginger. They have a thin skin, crisp texture when eaten raw and are soft when cooked; I especially love them roasted. They make a delicious soup and marry so well with seared scallops [see Warm Seared Scallop, Jerusalem Artichoke & Fresh Herb Salad] but are somewhat indigestible and can cause flatulence. This salad is adapted from a starter dish I served when I owned Claude’s Restaurant in Sydney.