February 03, 2012

Roasted Jerusalem Artichoke and Hazelnut Salad with Goat’s Cheese

Ok, after my past 3 posts on winter salads, you probably think: no, not another one. But I urge you to try it! I just couldn’t resist sharing the recipe with you. It makes the most of a delicious winter vegetable, Jerusalem artichoke, as the roasting really enhances its flavours. It might not look very attractive at first, but is really worth giving a try.

I’m loving winter at the moment. We’ve been having beautiful sunny days. It’s cold, but I don’t mind. I love walking in the crisp air and coming back home with rosy cheeks. Also, have you noticed that days seem to be longer now? It’s not the night anymore at 5pm! I hope you enjoy this as much as I do and make the most of winter vegetables as long as they are still in season. Have a good weekend!

Roasted Jerusalem Artichoke and Hazelnut Salad with Goat’s Cheese – serves 2

  • • 150g Jerusalem artichokes, cut in half
  • • 1tbsp olive oil
  • • Salt & Pepper
  • • 30g hazelnuts
  • • 10 sun-dried tomatoes in oil, chopped
  • • A bunch of rocket
  • • 30g soft goat’s cheese, crumbled
  • • 1tsp wholegrain mustard
  • • 1tbsp cider vinegar
  • • 1tbsp of the tomatoes’ oil

  • 1. Preheat the oven to 190°C. Place the artichokes on a roasting tray, drizzle with the olive oil and season with salt and pepper. Put in the oven for about 30min until soft and cooked through.
  • 2. Put the hazelnuts on a baking tray. Pop in the oven for about 5min until golden. Take out and leave to cool. Chop finely.
  • 3. Prepare the seasoning by mixing together the mustard, salt, pepper, the vinegar and tomatoes’ oil.
  • 4. When the artichokes are cooked, put them warm in 2 serving bowl. Scatter over the hazelnuts, sun-dried tomatoes, rocket leaves and goat’s cheese. Drizzle over the seasoning. Serve straight away.

    Salade de Topinambours Rôtis, Noisettes et Fromage de Chèvre – pour 2 personnes

  • • 150g de topinambours, coupés en 2
  • • 1cs d’huile d’olive
  • • Sel et poivre
  • • 30g de noisettes
  • • 10 tomates séchées, à l’huile
  • • Une poignée de roquette
  • • 30g de fromage de chèvre frais, en petits morceaux
  • • 1cc de moutarde à l’ancienne
  • • 1cs de vinaigre de cidre
  • • 1cs de l’huile des tomates

  • 1. Préchauffer le four sur 190°C. Mettre les topinambours sur une plaque à four, arroser d’huile d’olive et assaisonner de sel et poivre. Mettre au four pour environ 30min jusqu’à ce qu’ils soient cuits et tendres.
  • 2. Mettre les noisettes dans un petit plat à four et enfourner pour environ 5min jusqu’à ce qu’elles soient dorées. Laisser refroidir puis les hacher en petits morceaux.
  • 3. Préparer l’assaisonnement en mélangeant la moutarde avec du sel, du poivre, le vinaigre et l’huile des tomates.
  • 4. Une fois que les topinambours sont cuits, les mettre dans 2 assiettes de service. Parsemer de noisettes, tomates séchées, roquette et fromage de chèvre et enfin l’assaisonnement. Servir de suite.
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