Jerusalem and globe artichokes, different in texture but similar in taste, blend with sweet tomatoes and gentle mozzarella to mellow the broccoli.
ingredients
serves 4
1/4 pound Jerusalem artichokes, peeled and thinly sliced
1 teaspoon lemon juice
1/2 pound broccoli, trimmed and divided into florets
1 tablespoon virgin olive oil
1 1/2 teaspoons balsamic vinegar or red wine vinegar
1 level tablespoon fresh tarragon leaves, OR 1 level teaspoon dried tarragon
Freshly ground black pepper
6 cherry tomatoes, cut in half
6 ounce tinned artichoke hearts, well rinsed, drained and cut in half
1/4 cup mozzarella cheese, cut into small cubes
method
1. Cook the Jerusalem artichoke slices in unsalted boiling water, with the lemon juice added, for 2 - 3 minutes, until just becoming tender. Rinse in a colander under cold water and drain well.
2. Meanwhile, steam the broccoli for about 4 minutes, until slightly softened but still crisp. Rinse in a colander under cold running water and drain well.
3. Combine the oil with the vinegar and tarragon, and season with pepper. Gently stir in the broccoli, tomatoes, artichoke hearts, Jerusalem artichokes and mozzarella, taking care not to break the broccoli florets.
Serve the salad at once, or cover it and refrigerate for up to 1 hour if more convenient; turn the salad again just before serving. It goes particularly well with grilled fish.
