Sunday, January 27, 2019

Salade de topinambours

Remember when I wrote that I had read that people eat topinambours (jerusalem artichokes) raw in salads? On Friday we tried it. I peeled a few nice looking topinambours and sliced them very thinly with a mandolin. I arranged them on plates and dressed them with sherry vinegar, olive oil, and salt and pepper. Then I made a layer of shaved mimolette cheese and topped it with some sprigs of cerfeuil (chervil).

The chervil is fresh from the garden where it's still growing, despite a few minor freezes.

The salad is a variation on one that I've been making for years. I just used the topinambours in place of the black radish in the original recipe. Instead of the sharp peppery flavor of the radish, the topinambours have a much more gentle flavor, almost sweet by comparison. We both think we like it even better than the radish version.


  1. In your original post about the topinambours, you mentioned their waterchesnut like qualities.
    I peel, slice and round the corners of the slices... then add them to a stirfry at the same time as beanshoots.
    Voila, faux waterchestnuts.... still nice and crunchy, but warmed through.... they are quite nice raw!!
    I think this is worth trying. I'll get some topinambours from the supermarché and plant them somewhere permanent.... did them when we first bought the place, but dug them all up when I started laying out the garden.
    Time for a revisit, methinks.

  2. And, like all you create, it's a work of art.

  3. This looks delicious, though nearly on the verge of too beautiful to eat! (But not over the edge.)
    I have sunchokes growing at the edge of my yard, but there are other similar looking plants and I'm not going to dig any of them up.
    I could plant them closer.........

  4. Like radishes, they are high in potassium, which is good for the heart, and they provide fiber as well as helping control cholesterol. So, looking good and good for ya. (I knew about radishes, but did a look-up on the artichoke part.)


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