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.
- 1 cup sunchokes, sliced about ⅛ inch thick (scrub them pretty well before slicing/using)
- 2 cups brussels sprouts, thinly sliced on a mandoline, if you have one
- Small handful of baby salad greens
- Combination of olive oil & butter for the pan. (I used vegan earth balance butter.)
- Red pepper flakes
- Pine nuts
- Parmesan cheese shavings (optional)
- Salt & pepper
- 2 tablespoons olive oil
- ½ garlic clove, minced
- 1 teaspoon Dijon mustard
- Lemon juice from ½ a lemon
- Drizzle of honey (about ¼ to ½ teaspoon)
- Salt & pepper
- Make the dressing: In a small bowl, whisk together the dressing ingredients. Taste and adjust seasonings. Set aside.
- Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
- Heat the olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they're tender and a little bit crispy around the edges. Remove them from the pan when they're done.
- Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don't crowd them in the pan - you might have to work in batches). Remove from pan and set aside.
- Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of Parmesan if you like.