Maggie Beer

Jerusalem Artichoke and Ruby Grapefruit Salad with Walnut and Verjuice Dressing

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat a fan-forced oven to 200C.

Step 2: Place the walnuts on a baking tray and roast for 5 minutes or until golden, checking them frequently to make sure they don’t burn. Immediately wrap in a clean tea towel and rub to remove the skins.

Step 3: Shake the walnuts in a sieve to get rid of the skins, then set aside to cool.

Step 4: Melt the butter in a frying pan over high heat and cook for 2 to 3 minutes until nut-brown, adding a splash of oil when the butter starts to bubble to prevent it from burning.

Step 5: Add the Jerusalem artichoke, reduce the heat to medium and saute for 5 minutes or until just cooked through and lightly golden.

Step 6: Increase the heat to high, add the Verjuice and cook, stirring, for 45 seconds or until the Verjuice has evaporated and the artichokes are glazed, then transfer to a bowl.

Step 7: To make the vinaigrette, place the Verjuice in a bowl and season with salt and pepper. Slowly mix in the walnut oil, whisking to combine. Taste and adjust the seasoning.

Step 8: Add the walnuts, grapefruit, gorgonzola, rocket and some of the vinaigrette to the bowl with the Jerusalem artichoke, and toss to combine thoroughly.

Step 9: To serve, divide the salad among four plates. Drizzle the remaining vinaigrette over, and scatter with micro herbs (optional).


  1. 50g 1/4 cup walnut
  2. 4 jerusalem artichokes peeled and thinly sliced
  3. [unknown amount] 1tbspn Verjuice
  4. 1 ruby grapefruit peeles and sliced, slices cut in to quarters
  5. 50g gorgonzola broken into small pieces
  6. to garnish herbs optional

Jerusalem Artichoke and Ruby Grapefruit Salad with Walnut and Verjuice Dressing appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox