Salad of Roast Jerusalem Artichokes with Caesar Dressing and Radicchio and Avocado and Roast Hazelnut Salsa

Serves: 4


  • 6 – 8 Jerusalem artichokes, allowing 2 artichokes per person
  • tablespoons olive oil
  • Sea salt and pepper
  • 4 tablespoons of Caesar dressing
  • 4 – 8 leaves or radicchio
  • 1-2 tablespoons grated parmesan
  • 1-2 tablespoons toasted breadcrumbs

Toasted Breadcrumbs

  • 1 tablespoon olive oil
  • 3 tablespoons white breadcrumbs

Caesar Dressing

  • 50g tin of anchovies
  • 2 egg yolks, preferably free-range
  • 1 clove of garlic peeled and crushed
  • 2 tablespoons lemon juice, freshly squeezed
  • a generous pinch of English mustard powder
  • small pinch of salt
  • 1 tablespoon Worcester sauce
  • 1 tablespoon Tabasco sauce
  • 175ml sunflower oil
  • 50ml extra virgin olive oil
  • 50ml cold water approx.

Avocado and Roast Hazelnut Salsa

  • 1 ripe avocado, halved, stone removed, peeled and diced into neat scant 1 cm dice
  • 3 tablespoons of hazelnuts, roasted in a moderate oven, skinned and coarsely chopped
  • 3 tablespoons of hazelnut or olive oil
  • 1 tablespoon of chopped flat parsley
  • Maldon sea salt and freshly ground black pepper to taste


This is a delicious and refreshing salad that may be eaten alone or as an accompaniment to grilled or roast meats or poultry. The artichokes can be served without the avocado and hazelnut salsa but as you can imagine it brings a delicious richness and texture to the dish.


Preheat oven to 200c / 400f / gas 6

Scrub or peel the artichokes and cut each one in half lengthways. Dry with a towel and place in a bowl. Add the oil and toss well. Season with sea salt and pepper.

Line a baking tray with parchment paper and add the artichokes.

Place in the preheated oven and roast for 30-50 minutes until the vegetables are tender and well coloured. If the artichokes are not colouring properly, turn up the oven by 20 degrees for the last 10 minutes of cooking.

To serve, place the radicchio leaves on individual plates or a large platter. Scatter over the artichokes and any cooking juices. Drizzle on the Caesar dressing followed by a sprinkling of parmesan and breadcrumbs and finally a scattering of the avocado and hazelnut salsa.

Toasted Breadcrumbs

Heat the tablespoon of olive oil to a shimmer in a small frying pan and add the crumbs. Stir continuously over the heat until the crumbs are crisp and golden. Remove from the pan immediately and drain on kitchen paper.

Caesar Dressing

What a useful and flavoursome dressing this is and perfect for the cauliflower salad.

I make this dressing in a food processor but it can also be made very quickly by hand. The food processor achieves a smoother and creamier result which I prefer.

Drain the anchovies and crush lightly with a fork. Put into the bowl of the food processor with the egg yolks, garlic, lemon juice, mustard powder, salt, Worcester and Tabasco sauce. Whizz all of the ingredients together.  As you whizz, add the oils in a slow trickle at first, then a little faster as the emulsion forms and the sauce begins to appear creamy. Finally add in enough of the water to make a spreadable consistency like thick pouring cream Taste and correct the seasoning: this dressing should be highly flavoured.

Avocado and Roast Hazelnut Salsa

Mix the ingredients for the avocado and hazelnut garnish. Taste and correct seasoning. This mixture will sit quite happily in your fridge for an hour as the oil coating the avocado will prevent it from discoloring.