Jerusalem Artichoke, Hazelnut and Pomegranate Salad

INGREDIENTS

  • 1/2 cup Hazelnut
  • 200g Jerusalem Artichokes
  • 1 Lemon
  • 1/2 Rsmall Radicchio
  • 1 cup Baby spinach leaves
  • 1/4 cup Pomegranate seeds
  • 1/4 cup Chervil leaves
  • 1/2 tspn Dijon Mustard
  • to season Sea salt and freshly cracked pepper
Print Recipe

Preheat a fan forced oven to 180C.

Place the hazelnuts onto a baking tray and place into the preheated oven and roast for 8 to 10 minutes, then remove from the oven, place onto a tea towel and rub off the skins. Roughly chop and set aside to cool.

Peel the artichokes and place into a bowl of water with the juice of 1 lemon.

Wash and spin dry all of the salad leaves and place into a large mixing bowl.

Slice the artichokes into very fine slivers and then add to the mixing bowl along with the hazelnuts, pomegranate seeds and chervil.

Then in a separate small mixing bowl place the olive oil, Verjuice and mustard and mix together well and season to taste.

Then dress the salad with just enough dressing to coat the salad leaves and serve straight away.