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Sunchokes in Walnut-Mustard Vinaigrette
Preparation info
- Serves
4 to 6
as a first course or side salad - Difficulty
Easy
Appears in
Published 2001
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 2 teaspoons ½ tea
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
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