A pleasingly simple warm salad.
Photography: Elena Heatherwick
1 spear of Belgian chicory
1 teaspoon lemon juice
An espresso cup of water
2 soup spoons extra virgin olive oil
2–3 Jerusalem artichokes
1 shallot, peeled and finely chopped
1 soup spoon chopped flat-leaf parsley
1 small branch of sweet marjoram, leaves picked
Thinly slice the chicory. Pull the slices apart and scatter over the bottom of a wide pan. Add the lemon juice, water, a spoonful of olive oil and a pinch each of sea salt and black pepper. Cover with a lid and cook very gently for 10–15 minutes, stirring from time to time, adding another splash of water if required.
Peel the artichokes and slice thinly. In another pan, fry these gently in a spoonful of oil over a moderate heat until softened. Be careful not to overcrowd the pan. Add the shallot, season with sea salt and black pepper and cook for a couple of minutes. Combine these with the wilted chicory, adding the chopped parsley and marjoram leaves. Mix with care. Eat as is or with a salad of green leaves and green beans.
Jeremy Lee’s cooking is everything you want to have in your kitchen – to serve to yourself and to your guests. In this book, filled with delicious dishes, wit, anecdotes and stories, he teaches you how to cook simply, seasonally and with a love of food, just as he does. Photography: Elena Heatherwick.