Warm salad of Jerusalem ar­ti­chokes, wild mush­rooms and spinach

Serves 6

Living Etc - - ENTERTAINING / ETC -

For the dress­ing * 1 egg yolk * ½ gar­lic clove, crushed * a pinch of caster su­gar * a pinch of salt * 1 small lemon, juice only

* 100ml light rape­seed oil

For the salad * 500g Jerusalem ar­ti­chokes, peeled and sliced into wedges * 2 tbsp olive oil * 40g but­ter * a hand­ful sage leaves

* 500g mixed wild mush­rooms, cleaned and sliced if large * ½ gar­lic clove, crushed

* 150g baby spinach leaves Pre­heat the oven to 200°C/gas mark 6. Steam the ar­ti­choke wedges over boil­ing wa­ter for 10 min­utes then tum­ble into a roast­ing tin, toss with the olive oil and sea­son well. Roast for 30 min­utes, un­til ten­der and golden.

To make the dress­ing, whisk the egg yolk with the gar­lic, su­gar, salt and 2 tea­spoons of lemon juice to­gether in a mix­ing bowl. While whisk­ing, add the oil, drop by drop, un­til the mix­ture be­gins to thicken. Con­tinue to whisk and add the oil in a thin stream, to make a thick dress­ing. Whisk in the re­main­ing lemon juice and 2-3 ta­ble­spoons of wa­ter to thin slightly. The dress­ing can be made up to 3 days in ad­vance and kept cov­ered in the fridge. Heat 10g of the but­ter in a fry­ing pan and, once foam­ing, add the sage leaves. Cook for a minute or two un­til translu­cent, but not browned. Drain on kitchen pa­per – they will crisp as they cool. Warm the re­main­ing 30g of but­ter in the fry­ing pan set over a medi­umhigh heat. Once foam­ing, add the mush­rooms. Sea­son well, throw in the gar­lic and cook over a high heat for 4-5 min­utes un­til golden in places. Add the roast ar­ti­chokes and toss to com­bine. Spoon on to serv­ing plates with the spinach leaves, scat­ter with the sage leaves and add a gen­er­ous amount of dress­ing.

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