Sunny Sunchoke Salad Recipes

SUNCHOKE AND APPLE SALAD

Steps:

• 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.

SUNNY SUNCHOKE SALAD

Steps:

• Put the sliced sunchokes into a bowl and add the sunflower seeds and figs.
• In a little bowl; mix together the balsamic, limoncello, and canola oil.
• Pour the limoncello mix over the sunchoke mix and toss to coat.
• Garnish with chopped fresh parsley (optional) then serve!

SUNCHOKES BRAVAS WITH ROASTED PEPPERS AND LEMON AIOLI

Steps:

• Preheat a charcoal grill over high heat. Preheat the oil in a deep-fryer to 350 degrees F.
• Add the peppers directly to the hot coals and allow to char and blister on all sides, about 5 minutes. Carefully remove from the grill and add to a heatproof bowl. Cover with plastic wrap and allow to steam, 10 minutes.
• Remove the peppers from the bowl and place on a clean work surface. Gently remove the seeds and charred skin. Add the peppers to a food processor and turn on the machine. Stream in the vinegar and olive oil.
• Pour this mixture into a large, high-sided saute pan and place over medium-high heat. Heat just until it bubbles, then remove from heat. Keep warm until ready to serve.
• Meanwhile, add the sunchokes to the deep-fryer and fry until evenly golden brown, about 10 minutes. Drain on a wire rack-lined sheet tray and sprinkle with salt.
• For the aioli: Combine the mayonnaise, garlic, lemon juice and zest in a blender. Whip until smooth.
• Add the red pepper puree to the bottom of a serving platter. Top with the fried sunchokes and drizzle with the aioli.