We’re eating a shaved sunchoke salad marinated in a lemon, chive, whole grain mustard and truffle vinaigrette. Sunchokes, also known as Jerusalem Artichokes, are the tuber (aka root) of a species of sunflower. Their light, slightly sweet flavor and crispity, crunchity texture make them a perfect vegetable to use in slaws, pickles and salad. We thought they paired up great with the rest of our meal – seared sirloin and cumin roasted carrots.
For the vinaigrette:
juice and zest from 1 lemon
1 tsp minced shallot
1 1/2 tsp whole grain mustard
2 tbsp thinly-sliced chives
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 tsp truffle oil
1/4-1/2 cup canola oil, (depending on how tart you like vinaigrette)
8oz sunchokes, scrubbed clean (do NOT peel)
kosher salt and freshly cracked black pepper
Make the vinaigrette: Combine first 7 ingredients for the vinaigrette in a mixing bowl. Whisk vigorously. While continuing to whisk vigorously, slowly drizzle in the canola oil to form an emulsified dressing. After a 1/4 of a cup of oil has been added, taste the dressing. Adjust as necessary to your preferences with extra canola oil, kosher salt and freshly cracked black pepper.
Carefully, using a sharp knife or mandolin, shave the sunchokes into thin slices, width-wise. Add sunchoke slices to the vinaigrette. Toss to coat. Taste the sunchokes and adjust season as desired with kosher salt and freshly cracked black pepper, allow the sunchokes to marinate in the vinaigrette for at least half an hour before serving. Serve at room temperature or chilled. Enjoy!