WARM SALAD OF LEEKS, JERUSALEM ARTICHOKES AND WINTER LEAVES

Preparation 10 minutes Cooking 15 minutes Serves 4 At home in France we used to call this salade du pauvre, or salad of the poor, as Jerusalem artichokes were usually only consumed by livestock. It is a shame these knobbly tubers have not become more popular as they are truly delicious. Combined with leeks and winter leaves, they make an inviting seasonal salad. You can prepare this dish up to two hours in advance.

4 medium leeks, outer layers removed

4 Jerusalem artichokes (320g) squeeze of lemon juice 60g mixed winter leaves, such as mache (lamb’s lettuce) and frisée

FOR THE DRESSING

1 tbsp Dijon mustard

1 tbsp white wine vinegar

3 tbsp extra-virgin rapeseed oil

1 tsp chopped chives

1 tsp chopped chervil

1 Slice the leeks into short lengths on the diagonal and wash well. Peel the Jerusalem artichokes, immersing them in cold water with the lemon juice added as you do so (they will oxidise quickly and discolour unless covered with acidulated water). Then slice each one into four pieces.

2 Place the leeks and artichokes in a large steamer over boiling water, cover tightly and steam over a high heat for 15 minutes.

3 Check the leeks are cooked – they should be soft and melting but still retain some texture. Cook for a further 5 minutes if necessary. Remove from the heat and set aside while you make the dressing.

4 Mix together the mustard, white wine vinegar and 2 tbsp water in a small bowl. Gradually whisk in the oil, adding it in a steady thin thread to emulsify into the dressing. Season with sea salt and freshly ground black pepper, add the herbs, taste and adjust as necessary.

5 In a bowl, toss the steamed vegetables in half of the dressing. Check the seasoning. Arrange the vegetables on a platter or individual plates, scatter over the salad leaves and then drizzle with the remaining dressing.