Baked Jerusalem artichoke salad with Parma ham and parmesan

IMG_4388

Salads when the weather’s hot is a must, but despite the warmth I am still as hungry as usual, so for me a salad needs to be filling. I also like contrasting textures and temperatures. Something needs to happen in a salad for me to really enjoy it.

That’s why I like this salad, it has the warmth element of soft baked Jerusalem artichokes, pepperiness from the rocket, saltiness from the parmesan, umami from the ham and some zing and sweetness from the dressing with lemon and honey. Really tasty – and filling!

IMG_4376

Baked Jerusalem artichoke salad with Parma ham and parmesan, per portion

4-5 Jerusalem artichokes

3 slices Parma ham

2 handfuls rocket

Parmesan shavings

Dressing:

4 tbsp rapeseed oil

2 tsp honey

1/2 tsp lemon zest

1/2 lemon, the juice

salt, black pepper

Wash the Jerusalem artichokes and cut each into four wedges. Place in a roasting tray and drizzle with rapeseed oil and season. Bake in 180C until soft about 30-40 minutes depending on the size. Leave to cool slightly. 

Whisk together the dressing and season with salt and pepper. To plate the salad, start with the rocket, then the artichokes, Parma ham and drizzle with dressing. Finally top with plenty of Parmesan shavings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s