Vegetables Recipes - Three-Aritchoke Salad with Endive and Bacon Recipe

Ingredients 

• 4 carrots, cut into 2 inch lengths

• 1/2 cup fresh coconut, thinly sliced, or 1/4 cup toasted coconut flakes

• 1 small mango, diced

• 2 tablespoons chopped fresh cilantro

• finely grated zest of 1 lime

 For the dressing:

• 2 tablespoons lime juice

• 1 teaspoon muscovado sugar

• 1/2 small chili, seeded and very finely chopped

• 1/2 teaspoon cumin seeds, crushed

• 1/2 teaspoon salt

• freshly ground black pepper

• 3 tablespoons extra-virgin sunflower oil or light olive oil

Serves 4 as an appetizer or side dish

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Method:

1. Have ready in a saucepan 4 1/2 cups of water into which you have squeezed the lemons. Peel the Jerusalem artichokes and put them in the pan with the garlic and thyme. Bring to a boil, then simmer for 10-12 minutes, until they feel barely tender when prodded with a knife.

2. Snip the ends off the Chinese artichokes if they look dry. Add them to the pan when the Jerusalem artichokes are nearly ready. Bring back to a boil and simmer for 1-2 minutes until just tender. Take the pan from the heat and leave the artichokes to cool in the liquid.

3. Make the dressing: combine the mustards, sugar, vinegar, and seasoning. Whisk in the oil in a thin steam until thick.

4. Drain the cooked artichokes, discarding the liquid. Slice the Jerusalem artichokes and put them in a sallow dish with the Chinese artichokes. Pour over the dressing and leave to stand at room temperature.

5. Meanwhile, prepare the globe artichokes and cut them into wedges. In  a small skillet, heat sunflower or olive oil to a depth of 3/4 inch. When it is very hot, but not smoking, tip in the artichoke wedges. Cover and fry over moderate to high heat for 5 minutes, until slightly crisp. Drain on paper towels.

6. To assemble the salad, separate the endive leaves and arrange on individual plates with the corn salad. Place the Jerusalem artichokes slices and globe artichoke wedges on top.

7. Crumble the bacon and scatter over the salad with the Chinese artichokes and the herbs. Spoon the dressing remaining in the bowl over the salad.