Salad with Jerusalem Artichoke, Arugula and Radicchio

Ingredients

• 250 g arugula
• 150 g radicchio
• 350 g Jerusalem artichoke
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tbsp poppy seeds
• 2 tbsp lemon juice
• Sea salt
• Pepper (freshly ground)

Instructions

1. 1.

   Rinse the arugula, wash it, remove the white stems and shake dry. Wash the radicchio and cut into strips.

2. 2.

   Clean the Jerusalem artichoke with a brush and wash thoroughly. Cut into 0.5 cm thick pieces and blanch in plenty of salted water for 1-2 minutes. Drain, rinse with cold water and let drain.

3. 3.

   Pat the Jerusalem artichoke slices dry, heat butter with olive oil in a non‑stick pan, sauté the slices on both sides for 1-2 minutes until translucent, add poppy seeds and stir. Season with lemon juice, sea salt and pepper. Set aside to cool lukewarm before serving.

4. 4.

   Arrange arugula and radicchio on plates, top with the warm Jerusalem artichoke and serve immediately.