GRILLED JERUSALEM ARTICHOKE, RED ONION AND OLIVES
An autumnal, textural salad.
Servings
4
Servings
4
Ingredients
Instructions
  1. Boil the artichokes in salted water for 20 minutes until they are giving but not collapsing then allow to cool. Slice lengthwise about ⅜ inch thick and put to one side. Meanwhile skin and quarter the onions, then toss in the olive oil and balsamic vinegar, season with salt and pepper, and roast in a medium to hot oven 375°F until soft and sweet. Allow them to cool slightly. Mix the watercress, olives and parsley (parsley acts as a great marrier of disparate parts in a salad, the dating agency of the salad world).
  2. To grill the artichokes, either use a cast-iron ridged griddle or cook them over a barbecue, as it is that nutty seared flavor we are after. They should need no more than 2–3 minutes each side, as long as your griddle or barbecue is hot. Keep an eye on them.
  3. Add them to the other ingredients while warm, then add the vinaigrette, toss and serve.