Salad with Wild Boar Steak and Jerusalem Artichoke Chips

For the salad with wild boar steak and Jerusalem artichoke chips, sear the meat in a little oil, then reheat in the oven at 120 °C for about 35 minutes. Wrap in aluminum foil and let rest for 5 minutes.

Wash Jerusalem artichoke carefully and slice thinly. Fry in hot vegetable oil until crispy, drain on paper towels. Season with salt.

Finely chop parsley, basil and mint. Chop pickles, capers and anchovies, pound in a mortar and mix together with herbs and olive oil. Season with mustard, vinegar, a pinch of sugar, salt and pepper.

Cut avocado into small cubes and mix with the feta cheese.

Thinly slice wild boar steaks, season with salt and pepper and spread flat on serving platter.

Sprinkle the avocado and feta cheese on top, then pour the salsa on top and garnish with the Jerusalem artichoke chips and some chervil.

Serve the salad with wild boar steak and Jerusalem artichoke chips.

Preparation Tip:

The salad with wild boar steak and Jerusalem artichoke chips also tastes good without feta cheese. If you don't want anchovies in the marinade, just leave them out.

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