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
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.
Recipe by Love and Lemons at https://www.loveandlemons.com/brussels-sprout-sunchoke-salad/