Recipe: Sunchoke and Apple Salad

from NYTimes Cooking


12 sunchokes Olive oil to coat the sunchokes 4 apples, sliced 2 tablespoons toasted pumpkin seeds Mixed greens: radicchio, bok choy, mizuna, celery leaves 1/2 cup celery, minced 1 tablespoon shallot, minced

Apple Cider Viniagrette: 1 cup apple cider 2 Tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 tablespoon maple syrup 1/2 cup olive oil 1/4 cup lemon juice Salt to taste Pepper to taste



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.