Sunchoke and Apple Salad

By Tara Parker-Pope

Sunchoke and Apple Salad
Michael Nagle for The New York Times
Total Time
50 minutes
Rating
4(88)
Comments
Read comments

In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet. In this salad from executive chef Michael Anthony at New York City’s Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.

Featured in: Well's Vegetarian Thanksgiving 2010

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Ingredients

Yield:8 servings
  • 12sunchokes
  • Olive oil to coat the sunchokes
  • 4apples, sliced
  • 2tablespoons toasted pumpkin seeds
  • Mixed greens: radicchio, bok choy, mizuna, celery leaves
  • ½cup celery, minced
  • 1tablespoon shallot, minced

    • Apple Cider Vinaigrette

    • 1cup apple cider
    • 2Tablespoons apple cider vinegar
    • 1teaspoon Dijon mustard
    • 1tablespoon maple syrup
    • ½cup olive oil
    • ¼cup lemon juice
    • Salt to taste
    • Pepper to taste
Ingredient Substitution Guide
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Preparation

  1. Step 1

    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.

  2. Step 2

    Toss the hot sunchokes with the remaining salad ingredients.

  3. Step 3

    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.

Ratings

4 out of 5
88 user ratings
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Comments

Tom Kulaga

This made for a sadly bland dinner salad as written and executed. The dressing is thin and flavorless— a lemon mustard/creme fraiche one would give it more flavor as would additional ingredients like fuyu persimmon, pomegranate seeds, cheddar cheese and pecans instead of pumpkin seeds. The roasting directions for sunchokes are maddeningly imprecise— roast whole? Cut in slices? Roasted whole for 40 minutes, they turn quite mushy when sliced.

meg

I have made this salad many times and it is so good and always very well received. After the first time making it as written, I now take apple cider and reduce it by half and slightly adjust the rest of the dressing ingredients. That is usually enough to punch up the flavor but the quality of your ingredients is essential. The roasted sunchokes caramelize on the edges and are creamy in the middle. I save the large ones for roasting and smaller ones for raw. We will continue to make this every sunchoke season.

Janie Amerika

Should we not be soaking our sunchokes in lemon water to reduce unwanted gas?

janice

Delicious — but I used lots of greens and the apples and sunchokes throughout. I used stone ground mustard, seasoned dressing to taste. Great with roast chicken.

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