Artichoke And Bacon Salad Recipe

• 450 gm jerusalem artichokes
• 175 gm smoked streaky bacon minced parsley
• 3 Tbsp. walnut oil
• 3 Tbsp. light extra virgin olive oil
• 1 Tbsp. lemon juice
• 2 tsp dijon mustard

1. Cook the artichokes in boiling salted water with a little lemon or possibly vinegar to stop them discolouring.
2. After about 20 min they should be tender (test them with the point of a knife).
3. Drain and peel them: the skins should slide off quite easily although there is no need to be too fussy.
4. While the artichokes are cooking fry or possibly grill the bacon rashers until crisp.
5. Let them cold then crumble them into large pcs.
6. Slice the tubers thickly and place them in a china bowl.
7. Add in a generously handful of minced parsley and the crumbled bacon.
8. Make a vinaigrette with the walnut and olive oils the lemon juice and the mustard.
9. Stir in some salt and a grinding of black pepper.
10. Pour over the artichokes and toss gently.
11. Set aside for a while for the vegetables to soak up the dressing then serve with cool poultry game or possibly ham.
12. Serves 4 as a side dish

artichokes, bacon, walnut oil, light extra virgin olive oil, lemon juice, mustard

Taken from cookeatshare.com/recipes/artichoke-and-bacon-salad-69653 (may not work)