Salad of Pumpkin, Jerusalem Artichoke, Green Olives & Mature Goat’s Cheese

Name: Salad of Pumpkin, Jerusalem Artichoke, Green Olives & Mature Goat’s Cheese
Yield: Serves 6
Cuisine: French
Ingredients: extra virgin olive oil, for cooking; sea salt and freshly ground black pepper; 75 ml extra virgin olive oil; 2 cups finely shaved radicchio; finely grated zest of 1 lemon; 20 ml aged balsamic vinegar; 1 tablespoon thyme leaves; 350 g Jerusalem artichokes, peeled and cut into 3mm-thick slices; 450 g peeled and seeded pumpkin, cut into small dice; 1 teaspoon powdered asafoetida [optional]; 120-150 g mature goat’s cheese, rind removed; 8-10 large Sicilian green olives, flesh pared from the stones

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Jerusalem artichokes are not actually artichokes but rather the roots of a North American relative of the sunflower plant. They are a winter vegetable with a delicious nutty flavour. Jerusalem artichokes make a splendid soup, and may be added to a potato purée, boiled as a vegetable and even eaten raw. However, many find them hard to digest and they can cause flatulence. When cooking Jerusalem artichokes, I recommend adding 1 teaspoon powdered asafoetida for every 500ml of water, then boili