Jerusalem Artichoke with Pickled Onions and Hazelnuts

I recently shared with you part 1 of 3-part winter series of recipes that the lovely Aurore from fastlife_slowfood has shared with us. Each contain seasonal ingredients at their peak and all based on extra virgin olive oil. Our very favourite things.

Last time she gave us a simple recipe for burrata and roasted beetroots. Now, we continue with the hazelnuts that you probably have left over if you made that first dish. Time to put them to good use in another delicious salad / starter / healthy lunch!

So here we go with part 2: Raw Jerusalem artichoke with pickled onions and hazelnuts...

Here are the ingredients you'll need:

About half a Jerusalem artichoke per person (1 if they are small)
Half an onion
A handful of roasted hazelnuts
2 tablespoons of extra virgin olive oil
The juice of a lemon
A couple of pomegranate seeds (optional)

Here's the method:

Slice the onion finely.
Place the slices in an empty jam jar or a glass.
Zest and juice the lemon on the onions (ideally wait about 15 minutes before using it. It will keep very well in the fridge if you don’t use everything).
Roast the hazelnuts in a pan (about 5 minutes without oil) and let them cool down.
In a plate or small bowl, mix a tablespoon of lemon juice (more or less according to your taste) and a tablespoon of extra virgin olive oil.
Peel the Jerusalem artichokes, and slice them very finely. Place the slices in the lemon and olive oil mix as you go to prevent them from browning.
Once you’ve sliced everything, drizzle with a bit more olive oil (we say A LOT).
Add the pickled onions, the pomegranate seeds and the roasted hazelnuts roughly crushed.

Bon appétit!

—Sarah, founder of Citizens of Soil

Are you making this? Got any questions or want to share how it went? Drop us a message or tag us in your photos on Instagram at @CitizensofSoil and be sure to see more from Aurore at fastlife_slowfood.

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