Jerusalem artichoke and endive salad

Пъстра салата с топинамбур и ендивия1 1024x685 Jerusalem artichoke and endive salad

Jerusalem artichoke and endive salad


1 endive
2-3 small Jerusalem artichokes
1 handful of red radishes
1 sweet apple (such as the Golden variety)
½ ripe avocado
2-3 tablespoons chopped curly parsley
1 ball of mozzarella

For the dressing:

5 tablespoons of water
2 tablespoons wine vinegar
3-4 dried lemongrass flakes (or lemon zest)
½ teaspoon dry shallot flakes (or dry onions)
2 cardamom pods
3 peppercorns
1 pinch of ground ginger
¼ teaspoon salt
1 teaspoon brown sugar
2 tablespoons of honey
3-4 tablespoons olive oil
The juice of ½ large lemon


Rinse and cut all the vegetables and the apple into sticks. Mix in a bowl. Add the parsley and olives. Then divide the salad into individual bowls. Garnish each with a stem of curly parsley, diced mozzarella and olives.

In a saucepan, combine the vinegar, water and honey. Whisk and boil over the heat. Add all the spices. Boil over medium heat until the sauce is reduced to half. Filter. Whisking vigorously, pour in the olive oil and lemon juice in a thin stream.

Serve the Jerusalem artichoke and endive salad accompanied by the dressing in a sauce boat for individual dosage.

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