- 800 gm Jerusalem artichokes, scrubbed
- 60 ml olive oil (¼ cup)
- 500 gm duck livers, trimmed (see note)
- 120 gm young dandelion leaves (see note)
- 1 red onion, shaved thinly with a mandolin
- 2 tsp hot English mustard
- 2 tbsp red wine vinegar
- 50 ml extra-virgin olive oil
- 2 tsp brown sugar
- 1Place Jerusalem artichokes in a saucepan, cover with salted water and bring to the boil over high heat, reduce heat to medium and simmer for 10-15 minutes or until just tender when pierced with a skewer. Drain and set aside.
- 2Preheat oven to 180C. Place artichokes in a roasting pan, drizzle with 2 tbsp olive oil and roast for 40 minutes or until crisp and tender.
- 3For mustard vinaigrette, whisk together mustard and vinegar in a small bowl, then slowly add olive oil, whisking to combine, stir through sugar and season to taste with sea salt.
- 4Heat remaining oil in a frying pan over high heat, add livers and sauté for 4-5 minutes each side or until firm to touch. Combine dandelion leaves, Jerusalem artichokes, onion and a little dressing and toss to combine. Divide salad among plates, slice liver and arrange over salad and drizzle with remaining dressing.
Note Dandelion is a weed easily found in the suburban environment. Pick the young leaves as the old are very bitter and wash well. If unavailable, substitute with shredded chicory. Duck livers are available from specialty butchers. You may need to order them ahead.
Drink Suggestion: Southern French grenache. Drink suggestion by Max Allen