Sunchokes in Walnut-Mustard Vinaigrette

Name: Sunchokes in Walnut-Mustard Vinaigrette
Yield: Serves 4 to 6 as a first course or side salad
Ingredients: ¼ cup walnut oil; 1 pound sunchokes; ⅓ cup minced parsley leaves; 1 bunch water cress, trimmed to small sprigs, rinsed, and dried; 2 tablespoons sherry vinegar; 2 teaspoons Dijon mustard; ½ teaspoon kosher salt; Pepper; 2 teaspoons minced shallot; 2 teaspoons drained, minced capers

Preparation info

Serves
4 to 6
as a first course or side salad

Difficulty
Easy

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.

Ingredients

2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
½ tea

Starter
Gluten-free
Vegan

Method

Combine vinegar, mustard, salt, pepper, shallot, and capers. Add oil and blend thoroughly.
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 vege