Jerusalem Artichoke, Kale and Maple Glazed Turkey

For the vegetables and accompaniments

• 1 kg Jerusalem artichokes
• 300 g black pudding
• 500 g kale
• 50 g frisèe lettuce
• 50 g lamb’s lettuce
• 50 g red chard
• 300 g ratte potatoes
• olive oil
• 50 g butter

For the turkey

• 350 g cooked turkey (or chicken)
• 3 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 1 tbsp pommery mustard
• 1 tbsp soy sauce

Vegetables and black pudding

1. Scrub the Jerusalem artichokes clean and slice at an angle.
2. Slice the potatoes and black pudding similarly.
3. Pan-fry the black pudding slices.
4. Wash all the lettuces and kale. Dry the kale and deep fry one third of it to set aside as garnish.
5. Parboil the potatoes for 8–10 minutes, then place in ice water and set aside.
6. Peel the artichokes, then pan-fry them with the potatoes in olive oil until cooked through.
7. Blanche the remaining kale in boiling salted water.

Turkey

1. Slice the cooked turkey into thin strips.
2. Reheat the turkey in butter, adding the mustard, maple syrup, and soy sauce. Keep warm.

To serve

1. Freely arrange all the ingredients on a platter with the maple glazed turkey.
2. Finish with the crispy kale garnish and a drizzle of maple syrup.

Chef’s tip

1. Add poached eggs to the salad to make it even more delicious.