In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet, says Mr. Anthony. “They are a wonderful way to bring texture and crunch to a salad,” he says.
Ingredients
- 12 sunchokes
- Olive oil to coat the sunchokes
- 4 apples, sliced
- 2 tablespoons toasted pumpkin seeds
- Mixed greens: radicchio, bok choy, mizuna, celery leaves
- ½ cup celery, minced
- 1 tablespoon shallot, minced
Apple cider vinaigrette
- 1 cup apple cider
- 2 Tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- ½ cup olive oil
- ¼ cup lemon juice
- Salt to taste
- Pepper to taste
Serves 8.
Preparation
- Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
- Toss the hot sunchokes with the remaining salad ingredients.
- Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.
50 minutes
Dining and Cooking