Golden Salad

lettuce leaves, washed
450 g/ I lb Jerusalem artichokes, cooked and
sliced
wine vinegar
pinch of ground mace
4 hard-boiled eggs
6 tablespoons lemon vinaigrette dressing

Line a salad bowl with lettuce leaves. Arrange the sliced artichokes on top of the lettuce. Sprinkle with a little vinegar to keep them white. Add the mace.

Sieve the egg yolks and chop the whites, then scatter over the lettuce and artichokes. Serve with lemon vinaigrette dressing.

SERVES 4