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Saturday, September 13, 2014,11:52 AM by
V.Chitralekha

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HAZELNUT AND WARM JERUSALEM ARTICHOKE SALAD

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Roast the hazelnuts at 180°C/350°F/gas mark 4 for 10 minutes. Rub off the skins in a cloth then chop roughly. Squeeze the juice from half the lemon into a bowl of cold water.
  • Peel the artichokes, removing any knobbly bits, and cut into 5 mm/ ¼ inch thick slices, dropping them into the acidulated water as you work.
  • Trim the beans and cut into 2 cm / ¾ inch lengths.
  • Drain the artichokes and steam with the beans over boiling water for 5 minutes until only just tender.
  • Put into a serving bowl. Sprinkle with the oil and 1 tablespoon of lemon juice and gently toss until all the slices are coated.
  • Add the hazelnuts and parsley or chervil. Season generously with coarse sea salt and a few twists of the pepper grinder. Toss gently again and serve while still warm.

INGREDIENTS

  • 100 grams shelled hazelnuts
  • 500 grams Jerusalem artichokes
  • 2 lemons
  • 200 grams fine French beans
  • 4 tablespoon hazelnut oil
  • 5 tablespoon finely chopped parsley or chervil
  • Coarse sea salt pepper

8 comments for “Hazelnut and Warm Jerusalem Artichoke Salad”

  • Posted Thursday, February 16, 2023 at 4:03:14 AM

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