Method

• Slice the leeks into short lengths on the diagonal and wash well
• Scrub or peel the Jerusalem artichokes and submerge them in cold water with the lemon juice, then slice each one into 4 even sized pieces Place the leeks and Jerusalem artichokes in a large steamer (a colander or sieve will do) over boiling water and cov
• Steam over a high heat for 15 minutes
• Check that the leeks and Jerusalem artichokes are cooked by piercing them with the tip of knife
• The blade should go through easily and if in doubt simply taste them
• Remove from the heat when tender and set aside while you make the dressing
• To make the dressing – in a small bowl, mix together the mustard, wine vinegar and water, gradually whisk in the oil, adding it in a steady stream to blend thickly into the dressing
• Season, add the herbs, taste and adjust as necessary
• To assemble the salad – in a bowl, toss the steamed vegetables in half of the dressing
• Check the seasoning
• Arrange the vegetables on a platter or individual plates, dress the salad leaves in a bowl with the dressing and toss lightly with your fingertips
• Scatter over the dressed salad leaves and serve