Sunchoke And Apple Salad Recipes

Steps:

• 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.

Steps:

• Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
• Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
• In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
• Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Steps:

• Arrange sliced sunchokes and apples on a serving platter.
• Combine olive oil, orange juice, salt, pepper, and sugar in a blender; blend until creamy. Drizzle over sunchoke-apple mixture.