Warm salad with Jerusalem artichoke, bacon and radicchio
8 servings
25 minutes
This warm salad with Jerusalem artichoke, bacon, and radicchio is a true embodiment of cozy British gastronomy. Jerusalem artichoke, known for its nutty flavor and tender texture, becomes soft after boiling and then acquires an appetizing caramelized crust when fried. Bacon adds richness and a slight smoky note, while thinly sliced red onion brings freshness and spiciness. Lettuce and radicchio enrich the salad with crunchiness and a hint of bitterness, while balsamic vinegar and olive oil tie all the components together with a delicate, refined taste. Parmesan completes the composition by adding depth and noble creaminess to the dish. This salad is perfect as a standalone dish or as an original accompaniment to the main dinner, bringing comfort and richness.
1
Peel the Jerusalem artichoke and boil in salted water for fifteen minutes until soft. Cool and cut into small cubes.
- Jerusalem artichoke: 1 kg
2
Cut the bacon into 1.5 cm cubes and fry in a large pan until crispy, then add the Jerusalem artichoke. Add thinly sliced red onion and sauté everything together for three to four minutes, stirring.
- Bacon: 5 piece
- Red onion: 1 head
3
Transfer the roasted Jerusalem artichoke with onion and bacon to a large bowl, season with salt and pepper to taste. Add balsamic vinegar and olive oil. Shred the lettuce and radicchio with a sharp knife and add to the bowl. Mix well.
- Balsamic vinegar: 4 tablespoons
- Olive oil: to taste
- Lettuce: 1 head
- Radicchio: 1 bunch
4
Arrange the salad on plates and garnish each serving with thin slices of parmesan.
- Parmesan (Parmigiano Reggiano): to taste
