Equipment
Ingredients
Main
- 12 sunchoke
- 15 ml olive oil, for roasting
- 4 apple, thinly sliced
- 30 g pumpkin seeds, toasted
- 150 g mixed greens
- 120 g celery, minced
- 10 g shallot, minced
Apple Cider Vinaigrette
- 240 ml apple cider
- 30 ml apple cider vinegar
- 5 g dijon mustard
- 21 g maple syrup
- 120 ml olive oil
- 60 ml lemon juice
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
Wash the sunchokes thoroughly, leaving the skins intact.
Slice two sunchokes into very thin rounds using a mandoline and set aside for the garnish.
Toss the remaining 10 sunchokes with 15ml olive oil on a baking pan.
Roast the sunchokes in the oven at 190°C (375°F) for 40 minutes until tender.
Place the roasted sunchokes, sliced apples, pumpkin seeds, mixed greens, celery, and shallots in a large mixing bowl.
Whisk the apple cider, vinegar, mustard, maple syrup, 120ml olive oil, and lemon juice in a small bowl until the dressing is fully emulsified.
Pour the vinaigrette over the salad components and toss gently to coat.
Season with salt and pepper to taste and top with the reserved raw sunchoke slices.
Chef's Notes
- Sunchokes can oxidize and turn brown quickly once cut. To prevent this, keep them submerged in cold water or lemon water until ready to use.
- For the roasted sunchokes, aim for tender but not mushy. Overcooking will result in a loss of texture and a less appealing flavor.
- The raw sunchoke slices for garnish should be exceptionally thin for a pleasant crunch without being overly hard. A mandoline is highly recommended.
- When toasting pumpkin seeds, watch them closely as they can burn quickly. They should be fragrant and lightly browned.
- Taste and adjust the vinaigrette before dressing the salad. The balance of sweet (maple syrup), tart (vinegar, lemon), and savory (mustard, salt) is key.
Storage
Refrigerator: 1 day — Greens will wilt; store dressing separately if possible.
