Many people don’t know what to do with Jerusalem artichokes. Delicious cooked, they are also lovely raw with a crisp texture and nutty flavour, but tend to discolour quickly. Blood oranges are in season for such a short space of time, so make the most of their vivid colour and taste.
Jerusalem artichoke salad with shaved fennel, blood orange, hazelnuts & cob nut oil
Peel 200g artichokes. Cut into thin slices and put into a bowl of water mixed with juice of 1⁄2 a lemon. Top and tail 1 fennel bulb and shave into the thinnest slices you can manage. Add to the water and chill. Top and tail 1 blood orange, stand on surface and cut off the peel and pith. Using a serrated knife, work over a bowl to catch the juice and separate out the segments. Save the juice and set aside the segments.
Dry roast a handful of hazelnuts in a heavy frying pan or in the oven for about 5 minutes. Watch that they don’t burn.
To assemble the salad, drain and dry the artichokes and fennel. In a large bowl mix with a handful of land cress, the orange segments and mix the juice with twice the amount of nut oil, season and add to the salad. Arrange on four plates with the nuts scattered over and serve at once.