Hearty chokes & truffle The dandelion leaves provide a bitter flavour, but this is a good thing, rather than a warning. They are tricky to source sometimes - unless you have a garden in need of weeding. SERVES: 4 PREP TIME: 10 MINS You will need 8 Jerusalem artichokes 2tbsp lemon juice 50g dandelion leaves (if they're in season) or frisée Leaves of 3 chicory heads 50g Parmesan shavings 200g polenta croutons 2tbsp chopped fresh chives Truffle oil, to serve Garden delight SUNNY MENU Recipes taken from Leon: Happy Salads by Jane Baxter and John Vincent (£15.99, Conran) 142 | AUGUST 2016 For the dressing 2tbsp lemon juice 3tbsp extra virgin olive oil Salt and freshly ground black pepper 1 Peel the Jerusalem artichokes, place them in a container and cover with cold water. Add the lemon juice to stop the artichokes discolouring. 2 3 4 Mix all the dressing ingredients together and season well. Toss the dandelion and chicory leaves together in a large bowl. Just before serving, thinly slice the artichokes into the salad using a mandoline or vegetable peeler. Cover with Parmesan shavings, croutons and chives, and drizzle with truffle oil.