It’s hardly winter in Austin anymore, but I’m still trying to keep all of you snowbirds in mind. Enter: the winter sunchoke salad. This sunchoke recipe is full of warm, roasty goodness and brightened up with a tangy lemon dressing.
Cooking with sunchokes
Have you cooked with sunchokes? Do you have a sunchoke recipe to recommend? They’re new to me, but I just love them, so I was eager to develop a sunchoke recipe of my own. Sunchokes, also known as Jerusalem artichokes, have a potato-like quality. I like them both thinly sliced and roasted or sautéed with butter and oil. Fortunately, they’re less starchy than potatoes, so they don’t make this salad too heavy, but they do bring a nice substantial bite to it, and I like my salads to have some substance.
This sunchoke salad
Shaving the brussels sprouts makes this salad pretty fast and easy. With just a few minutes in a pan, they develop a sweet caramelized flavor, a method that I’m surprised took me this long to discover. But now that I have, I’ll be using it again and again. I use the same pan to cook the thinly shaved sunchokes in this recipe, making them a nice, crisp contrast to the Brussels sprouts. Before serving, I toss the caramelized veggies with pine nuts, salad greens, a little Parmesan, and a splash of the lemony Dijon dressing.
