Artichoke and gorgonzola braai salad

Artichoke and gorgonzola braai salad

For more of the best braai salad recipes click here! more recipes…

, ,


  • 1kg Jerusalem artichokes, thickly sliced (smaller artichokes halved)
  • 2 tbs extra virgin olive oil
  • 50g unsalted butter, chopped
  • 1/2 cup (50g) roasted walnuts
  • 1/3 cup (75g) caster sugar
  • 1 bunch baby rocket
  • 100g gorgonzola dolce, cut into thin wedges (substitute other blue cheese)
  • Chervil sprigs, to serve


  • 1 tsp Dijon mustard
  • 2 tbs verjuice
  • 2 tbs walnut oil


  1. Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays.
  2. Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
  3. Melt butter in a pan over medium heat. Cook, swirling the pan, for 2-3 minutes or until butter foams and turns nut brown. Toss through artichoke and set aside.
  4. Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper.
  5. Place sugar in a non-stick frypan over medium heat and cook, shaking the pan occasionally, for 5-6 minutes or until golden. Pour caramel over walnuts and sprinkle with a pinch of salt. Set aside to cool completely.
  6. For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
  7. Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing.
  8. Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.

WP Twitter Auto Publish Powered By :