Jerusalem Artichoke, Apple and Chestnut Salad

Name: Jerusalem Artichoke, Apple and Chestnut Salad
Yield: Serves 4
Ingredients: 1 large Cox’s Orange Pippin, cored and thinly sliced; 200–300 g endive or other bitter leaf, torn; sea salt and freshly ground black pepper; 400 g Jerusalem artichokes, scrubbed (and peeled, if preferred); 2 tbsp extra virgin olive oil; 180 g chestnuts, cooked and peeled; 1 tbsp maple syrup; 4 tbsp extra virgin olive oil; 1 tbsp wholegrain mustard; 2 tbsp sherry vinegar; 1 banana shallot, finely chopped; ¼ tsp sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

I have chosen endive here because of its white lightning strike pattern and intense colour, but I love its insistent bitterness too. It offsets the sweet earthiness of the chestnuts and artichokes. Chestnuts are an underappreciated hero in winter salads; they’re so sweet when they’re cooked – irresistible!

Ingredients

2 tbsp extra virgin olive oil
400 g Jerusalem artichokes, scrubbed (and peeled, if preferred)
180

Gluten-free
Winter
December
Vegan

Method

Preheat the oven to 180°C/160°C fan. Pour the oil into a roasting pan and season it well with salt and pepper. Cut the artichokes into chestnut-sized pieces and add them to the roasting pan, giving everything a good shake to coat it in oil.