This bacon and Jerusalem artichoke warm salad stands as a bold centerpiece or an adventurous side, adaptable and eager to impress. It challenges the notion of what a salad can be, inviting both the culinarily curious and the comfort-seeking to explore the depths of flavor and texture achievable within a single dish.
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Bacon and Jerusalem Artichoke Warm Salad
Bacon, with its smoky richness, pairs unexpectedly yet beautifully with the nutty, slightly sweet notes of Jerusalem artichoke, also known as sunchokes. This combination strays far from the conventional salad blueprint, creating a dish that's more likely to comfort than refresh. It's a testament to the culinary creativity that thrives when boundaries are blurred between course distinctions.
To truly elevate this simple warm salad, consider pairing it with a crusty Keto-friendly Bread or serving it as a side to a beautifully Seared Cod with Fresh Herb Sauce.
Ingredients
Serves: 4 Prep Time: 10 minutes Cook Time: 30 minutes
- 2 handfuls Jerusalem artichokes
- 1 radicchio, outer leaves discarded, core removed and radicchio finely sliced
- 3 small butter or Boston lettuces, stalks discarded
- 1 handful fresh parsley, leaves picked and finely chopped
- 8 slices good quality bacon, cut into ½ inch slices
- 1 small onion, finely sliced
- 3 tablespoon balsamic vinegar
- Cooking fat
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
How to Make Bacon and Jerusalem Artichoke Warm Salad
In a pot filled with salted water, boil the Jerusalem artichokes until tender.
Cut them in half and set them aside to cool.
In a large bowl, mix the lettuce with the finely sliced radicchio and parsley.
Add some cooking fat in a skillet and place over a medium heat to fry the bacon pieces, until lightly brown.
Add the onions and cooked Jerusalem artichoke halves to the skillet with the bacon and fry everything until the bacon and Jerusalem artichokes are nice and crispy.
While the hot ingredients are cooking, mix the balsamic vinegar with the olive oil in a small bowl, season with salt and pepper and pour in the bowl with the lettuce and radicchio, combining everything with your hands.
Serve the hot bacon, Jerusalem artichokes and onion on plates topped with a portion of the lettuce and radicchio.
Eat immediately while still hot.
More Unique Recipes
If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Braised Rabbit with Thyme
- Bacon Wrapped Sausage with Apples
- Nicoise Chicken Stew Recipe
- Paleo Bison Meatloaf
📖 Recipe
Bacon and Jerusalem Artichoke Warm Salad
Ingredients
- 2 handfuls Jerusalem artichokes
- 1 radicchio outer leaves discarded, core removed and radicchio finely sliced
- 3 small butter or Boston lettuces stalks discarded
- 1 handful fresh parsley leaves picked and finely chopped
- 8 slices good quality bacon cut into ½ inch slices
- 1 small onion finely sliced
- 3 tablespoon balsamic vinegar
- Cooking fat
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- In a pot filled with salted water, boil the Jerusalem artichokes until tender.2 handfuls Jerusalem artichokes
- Cut them in half and set them aside to cool.
- In a large bowl, mix the lettuce with the finely sliced radicchio and parsley.1 radicchio, 3 small butter or Boston lettuces, 1 handful fresh parsley
- Add some cooking fat in a skillet and place over a medium heat to fry the bacon pieces, until lightly brown.Cooking fat, 8 slices good quality bacon
- Add the onions and cooked Jerusalem artichoke halves to the skillet with the bacon and fry everything until the bacon and Jerusalem artichokes are nice and crispy.1 small onion
- While the hot ingredients are cooking, mix the balsamic vinegar with the olive oil in a small bowl, season with salt and pepper and pour in the bowl with the lettuce and radicchio, combining everything with your hands.3 tablespoon balsamic vinegar, Extra-virgin olive oil
- Serve the hot bacon, Jerusalem artichokes and onion on plates topped with a portion of the lettuce and radicchio.Sea salt and freshly ground black pepper to taste
- Eat immediately while still hot.
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