Saturday, 31 July 2010 10:50
Another amazing serve from Operapoint Events at the Sydney Opera House' Head Chef, Simon Sandall. A taste of summer with some winter faves!
Serves: 4 Skill Level: Easy - Medium
INGREDIENTS
Preparation Time: 20-25 min. Cooking Time: Approx. 30-35 min.Roast Jerusalem Artichokes
400 grams Jerusalem artichokes
2 cloves garlic, peeled and crushed
½ bunch thyme
100 mls olive oil
Hazelnut Dressing
150 ml hazelnut oil
1/2 cloves garlic, peeled and crushed
10 grams Dijon mustard
50 mls chardonnay Vinegar
80 mls honey
2 blood oranges, segmented
3 sprigs marjoram
40 gram hazelnuts, roasted and peeled
50 grams baby spinach
50 grams radicchio, washed and cut into 3 cm pieces
50 grams rocket
METHOD
1. Preheat the oven to 185°c
2. To prepare the Jerusalem artichokes peel and cut into 5cm chunks and place in a bowl with thyme leaves,
garlic and olive oil.
3. Mix to coat and season with salt and pepper. Place on a baking tray lined with baking
paper. Put in oven for 30 minutes till soft and caramelized. Remove from oven and keep warm.
4. For the hazelnut dressing, place all ingredients in bowl and with a whisk combine all ingredients well. Season
to taste.
5. To assemble the salad, place spinach, radicchio and rocket in a bowl and mix thoroughly. Add all other
ingredients and the dressing. Toss carefully until well coated and season with salt and pepper.
6. Serve on a platter...and enjoy!