Jerusalem Artichoke and Smoked Duck Breast Salad
A festive salad, rooted in the season
- Prep time: 0 minutes
- Cook time: 0 minutes
When Jerusalem artichokes — those slightly bumpy roots we forget at the back of the fridge — meet smoked duck breast, magic happens. This salad makes a starter (or light meal) that's crunchy, melt-in-your-mouth, and fragrant all at once, perfect for winter meals or festive gatherings.
Ingredients
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jerusalem artichoke
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chicken
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rye bread
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nutmeg
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treviso lettuce
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olive oil
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apple cider vinegar
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dijon mustard
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honey
Recipe steps
Prepare the Jerusalem artichokes
Wash the Jerusalem artichokes thoroughly (the skin is thin if clean). Cut them into rounds or even cubes. Cook the Jerusalem artichokes for 15–20 minutes in boiling salted water to make them more tender and easier to digest.
Cooking and texture
Sauté the Jerusalem artichokes in a pan with a drizzle of olive oil until golden and tender (about 10–12 min). Let them cool slightly.
Prepare the vinaigrette
In a bowl or small jar: mix the oil, vinegar, mustard, honey, salt, and pepper. Whisk or shake to emulsify.
Assemble the salad
In a large salad bowl or on individual plates: - Arrange the baby greens. - Add the warm Jerusalem artichokes. - Scatter with pomegranate seeds and walnut halves. - Add the slices of smoked duck breast. - Drizzle with the vinaigrette just before serving.
Tips and variations
- No pomegranate? Swap it for crisp apple cubes, a few red grapes, or dried elderberries for a sweet-tart touch.
- Alternative to smoked duck breast Dried duck breast, smoked trout, or even toasted walnuts + roasted mushrooms work wonderfully for a vegetarian version.
Anti-waste tips
Jerusalem artichokes too small or imperfect? If they’re small, too twisted, or broken, roast them in the oven with a little oil, salt, pepper, and herbs — they’ll keep their flavor and you can use them anywhere in the salad.
