Warm Jerusalem Artichoke Salad With Bacon & Egg

Sometimes I find it really hard to move into the winter, after having just wonderful summer salads!

So here's a warm salad that will stop you having the blues!

Recipe for four:

6 jerusalem artichokes, peeled and sliced thick
6 rashers bacon, cut into 1" pieces
4 eggs, boiled for 7 minutes then chilled, peeled and quartered
1 avocado, cubed
3 large hearts of romaine lettuce, ends removed and cut on the diagonal
olive oil
salt and pepper
pinch chili flakes
sherry vinegar

First fry the artichokes in a little oil until browned.  Set them aside in a dish.  Using the same pan brown the bacon and set that aside.  Pour the fat from the pan into a large stainless steel bowl, (not more than about two tablespoons).

Place the bowl on the stove over medium low heat, add the vinegar and cook it for a bit so it blows off some of the acid.  Now add some salt, pepper, chili flakes, bacon, artichokes and lettuce.  Toss the bowl or stir you have to to combine the ingredients.  Barley warm the lettuce, it should be warm but not to wilted.

Plate onto slightly warm plates, and then add the egg and avocado...

Bon Appetit!  Chef Hobbes