Arugula and Roasted Sunchoke Salad
Roasted sunchokes add sophistication to this simple salad. Gently sweet, they’re nestled in a bed of spicy arugula and dressed with a lemony vinaigrette. Young Pecorino Toscano shaved over the top balances the bright flavors with a nutty richness.
Ingredients
- 1¼ pounds about 12 to 16 sunchokes (also called Jerusalem artichokes)
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 large bunch arugula about 5 cups lightly packed, washed, dried, and trimmed
- 20 shavings Pecorino Toscano
Instructions
- ► Heat oven to 400ºF. Scrub sunchokes, pat dry, and cut into ¼-inch-thick slices. Toss with 1 tablespoon oil, and spread out on a baking sheet. Season with salt and pepper. Roast for 15 minutes, then toss and roast again until golden and lightly crisped, another 10 to 15 minutes.
- ► Whisk together lemon juice and mustard in a small bowl. Whisk in remaining ¼ cup oil in a slow stream. Season with salt and pepper.
- ► Place arugula and sunchokes in a large bowl. Pour about ½ the dressing around the perimeter of the bowl and toss to coat. Add more dressing to taste. Divide evenly among 4
- plates, and top with cheese shavings. Serve immediately.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
