Jerusalem artichoke salad

Name: Jerusalem artichoke salad
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 pc leeks; 400 g jerusalem artichokes; 30 g trevise; 30 g mache leaves; winter frisée; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 2 tbsp water; 3 tbsp rapeseed oil; 1 tsp chives; 1 tsp chervil; ½ tsp sea salt; ¼ tsp black pepper

A warm Jerusalem artichoke and leek salad dressed with Dijon mustard, white wine vinegar and rapeseed oil, finished with mixed winter leaves and herbs.

30 min 258 kcal/serving serves 4

258kcal5gprotein34gcarbs12gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🧅leeks

🥣jerusalem artichokes

🥣trevise

🥣mache leaves

🥣winter frisée

🌭Dijon mustard

🍶white wine vinegar

💧water

Amounts and 5 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.