Warm Jerusalem artichoke and watercress salad
Submitted - Ben
Ingredients500g Jerusalem artichokes, peeled and cut into even-sized pieces
1 tbsp balsamic vinegar
2 tbsp olive oil
50g toasted walnuts
Salt and pepper
1 bunch (or packet) watercress
MethodBoil the artichokes until just tender, drain, then, while they're still hot, add the vinegar and oil, along with the walnuts and seasoning.
Put the watercress in a bowl, add the hot artichokes and toss gently. Serve immediately.