Crunchy textures with lingering salty notes, this Jerusalem Artichoke, Pear and Prosciutto Salad is perfect to kick start a night of delicious grazing.
Peel and thinly slice Jerusalem artichokes. Place in a bowl of lightly salted water to stop it from turning brown. Set aside and pat dry with paper towels.
Thinly slice pear and also add to lightly salted water.
Wash and rinse arugula (rocket leaves). Set aside and pat dry with paper towels.
Preheat oven to 180°C or 360°F and roast hazelnuts on a sheet pan for 10-12 minutes. Remove from oven, place the hazelnuts in a tea towel and give it a good rub to remove skin.
Salad Dressing
Mix olive oil, seeded mustard, honey, lemon juice ingredients in a small mixing bowl.
Add salt and pepper to taste.
Assembly
Remove pears from cold water, pat dry with paper towels.
In a mixing bowl, add arugula (rocket leaves), pear and Jerusalem artichoke slices.
Add half the dressing and toss together.
On a large serving plate, layer prosciutto first and then tumble mixed salad on.
Shave the parmesan cheese and scatter hazelnuts on top.
Drizzle dressing to finish.
Notes
If you're thinking of not eating the Jerusalem artichoke raw, you can cook it. Similar to the potato, Jerusalem artichokes can be roasted, boiled, mashed and fried.
For this recipe, we are eating the Jerusalem artichoke raw. To keep the Jerusalem artichoke and pear from oxidation, place them into a bowl of lightly salted cold water straight after cutting.
The prosciutto salad can go with antipasto, warm bread and fresh dips. Alternatively serve with grilled meats.
For vegetarian options, leave out the prosciutto. The Jerusalem artichoke and pear will hold its own with rocket leaves (arugula) as a great side salad.