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Warm salad of crispy smoked bacon & Jerusalem artichokes
Warm salad of crispy smoked bacon & Jerusalem artichokes
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Total Time:
40 minutes
Create a cozy salad with Jerusalem artichokes for a hearty touch, perfect year-round.
Ingredients:
  • 2 handfuls of large Jerusalem artichokes or new potatoes
  • 1 radicchio or treviso outer leaves discarded
  • 3 little gem lettuces leaves washed, dried and stalks removed
  • 1 small handful of fresh flat-leaf parsley or chervil leaves picked and finely sliced
  • extra virgin olive oil
  • 8 rashers thickly sliced higher-welfare smoked streaky bacon or pancetta
  • 1 small red onion peeled and finely sliced
  • 3 tablespoons balsamic vinegar
Instructions:
  • Begin by scrubbing your Jerusalem artichokes or potatoes and boiling them in salted water until tender. Once cooled, halve them. In the meantime, remove the core of the radicchio or treviso, then slice finely. Wash and dry the gem lettuce leaves. Cut the bacon into 1cm slices. Fry the bacon with a bit of olive oil in a non-stick pan until golden, then add the sliced onion and the cooked Jerusalem artichokes or potatoes. Fry until the bacon is crisp, the onion is soft, and the Jerusalem artichokes are crispy. Transfer half of the contents to four plates. In the same pan, mix olive oil, balsamic vinegar, sea salt, and black pepper. Pour over the salad leaves in the bowl, toss gently, and place on top of the hot ingredients on each plate. Optionally, add shaved Parmesan. Enjoy immediately! Experiment with variations like using sausages or roasted meats with sautéed mushrooms and roasted tomatoes in this warm salad.

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