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Jerusalem Artichoke with Pickled Onions and Hazelnuts

Jerusalem Artichoke with Pickled Onions and Hazelnuts

I recently shared with you part 1 of 3-part winter series of recipes that the lovely Aurore from fastlife_slowfood has shared with us. Each contain seasonal ingredients at their peak and all based on extra virgin olive oil. Our very favourite things.

Last time she gave us a simple recipe for burrata and roasted beetroots. Now, we continue with the hazelnuts that you probably have left over if you made that first dish. Time to put them to good use in another delicious salad / starter / healthy lunch!

So here we go with part 2: Raw Jerusalem artichoke with pickled onions and hazelnuts...

Here are the ingredients you'll need:

About half a Jerusalem artichoke per person (1 if they are small)
Half an onion
A handful of roasted hazelnuts
2 tablespoons of extra virgin olive oil
The juice of a lemon
A couple of pomegranate seeds (optional)

Here's the method:

Slice the onion finely.
Place the slices in an empty jam jar or a glass.
Zest and juice the lemon on the onions (ideally wait about 15 minutes before using it. It will keep very well in the fridge if you don’t use everything).
Roast the hazelnuts in a pan (about 5 minutes without oil) and let them cool down.
In a plate or small bowl, mix a tablespoon of lemon juice (more or less according to your taste) and a tablespoon of extra virgin olive oil.
Peel the Jerusalem artichokes, and slice them very finely. Place the slices in the lemon and olive oil mix as you go to prevent them from browning.
Once you’ve sliced everything, drizzle with a bit more olive oil (we say A LOT).
Add the pickled onions, the pomegranate seeds and the roasted hazelnuts roughly crushed.

Bon appétit!

—Sarah, founder of Citizens of Soil

Are you making this? Got any questions or want to share how it went? Drop us a message or tag us in your photos on Instagram at @CitizensofSoil and be sure to see more from Aurore at fastlife_slowfood.

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They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
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One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.

Jerusalem Artichoke with Pickled Onions and Hazelnuts

Here are the ingredients you'll need:

Here's the method:

Join the Olive Oil Club.

You may also like...

Cherry tomato, EVOO, and parsley pasta

Aubergine, tomato, and kalamata olives.

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FAQs about olive oil brands and quality

Are expensive olive oil brands worth it?

How can you tell if olive oil is real?

What are common olive oil branding tricks to watch out for?

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