for 4 portions
lemon juice or apple cider vinegar
salt and pepper
clove of garlic minced
oil from 2 cans (100 g each) of smoked sprats in oil
¼ cup cold pressed canola oil
grated parmiggiano cheese
2 heads of gem lettuce
a handful of young spinach leaves or young beet leaves
12 roasted sunchokes (roasted with garlic and thyme)
canned smoked sprats – 6 per person
grated or shaved parmesan cheese
toasted sunflower seeds
green parsley minced
1 tbs thyme leaves
2 tbs minced chives
Peel the Jerusalem artichokes, put them on a baking tray, season with salt and pepper, add a clove of garlic, a few sprigs of thyme. Sprinkle with a little oil and bake at 200st.C for about an hour, until golden brown. In a bowl put over a pan of simmering water whip the eggs with lemon juice, garlic, oil drained from the cans and Worcestershire sauce. Whip the eggs until the sauce starts to thicken, season with salt and pepper. Pass the sauce through a fine sieve. Mix the eggs gradually adding canola oil until the sauce gets the density of mayonnaise. Add the parmesan cheese and mix thoroughly. Adjust the seasoning of salt and pepper and possibly lemon juice. Arrange the gem lettuce leaves on a plate. Add the spinach and beet leaves. On top scatter the roasted Jerusalem artichokes and smoked sprats. Pour over the Caesar sauce. To finish scatter the Parmesan cheese shreds, minced herbs and sunflower seeds.
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