Radicchio, Artichoke And Walnut Salad
The distinctive, earthy taste of Jerusalem artichokes makes a lovely contrast to the sharp freshness of radicchio and lemon. Serve warm or cold as an accompaniment to barbecued meats.
1 large radicchio or 150g/5oz radicchio leaves, washed
40g/1½ oz/6 tbsp walnut pieces
45ml/3 tbsp walnut oil
500g/1¼ lb Jerusalem artichokes
Grated rind and juice of 1 lemon
Coarse sea salt and freshly ground black pepper
Flat leaf parsley, to garnish
1. If using a whole radicchio, cut it into 8-10 wedges. Place the wedges or leaves in a flameproof dish. Scatter on the walnuts, drizzle with oil and season. Grill for 2-3 minutes.
2. Peel the artichokes and cut up any large ones so that the pieces are all roughly the same size. Add to a pan of boiling salted water with half the lemon juice and cook for 5-7 minutes until tender. Drain.
3. Toss the artichokes into the salad with the remaining lemon juice and the grated rind. Season with coarse sea salt and freshly ground black pepper. Grill until just beginning to brown and then serve at once, garnished with fresh flat leaf parsley.