Sunchokes in Walnut-Mustard Vinaigrette

Preparation info

  • Serves

    4 to 6

    as a first course or side salad
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Nutty flavors bring out the earthy sweetness of raw sunchokes. Walnut oil is suggested here, but pecan or hazelnut is equally delicious. Because the tubers do not become watery, the dish can be assembled hours in advance for a crisp, easily prepared first-course salad.


  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • Pepper
  • 2 teaspoons minced shallot
  • 2 teaspoons drained, minced capers
  • ¼ cup walnut oil
  • 1 pound sunchokes
  • cup minced parsley leaves
  • 1 bunch water cress, trimmed to small sprigs, rinsed, and dried


    1. Combine vinegar, mustard, salt, pepper, shallot, and capers. Add oil and blend thoroughly.
    2. Scrub sunchokes ferociously under running water, or rinse and peel, as you prefer. Cut into thin strips 1 to 1½ inches long, using a food processor with julienne blade, or a vegetable slicer or knife.
    3. Immediately toss with dressing and half the parsley. Mix well. Cover and refrigerate at least an hour, preferably more.
    4. To serve, arrange cress on plates. Toss sunchokes with remaining parsley and spoon over cress.