A pleasingly simple warm salad.
Serves 1+
Photography: Elena Heatherwick
Ingredients
1 spear of Belgian chicory
1 teaspoon lemon juice
An espresso cup of water
2 soup spoons extra virgin olive oil
2–3 Jerusalem artichokes
1 shallot, peeled and finely chopped
1 soup spoon chopped flat-leaf parsley
1 small branch of sweet marjoram, leaves picked
Method
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Thinly slice the chicory. Pull the slices apart and scatter over the bottom of a wide pan. Add the lemon juice, water, a spoonful of olive oil and a pinch each of sea salt and black pepper. Cover with a lid and cook very gently for 10–15 minutes, stirring from time to time, adding another splash of water if required.
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Peel the artichokes and slice thinly. In another pan, fry these gently in a spoonful of oil over a moderate heat until softened. Be careful not to overcrowd the pan. Add the shallot, season with sea salt and black pepper and cook for a couple of minutes. Combine these with the wilted chicory, adding the chopped parsley and marjoram leaves. Mix with care. Eat as is or with a salad of green leaves and green beans.
Read more: Cooking
Jeremy Lee’s cooking is everything you want to have in your kitchen – to serve to yourself and to your guests. In this book, filled with delicious dishes, wit, anecdotes and stories, he teaches you how to cook simply, seasonally and with a love of food, just as he does. Photography: Elena Heatherwick.
— about the author
