Shaved Sunchoke Salad with Parmesan and Arugula

Brian Bistrong
  • 1 Pound  sunchokes (Jerusalem artichokes)
  • 6 Tablespoons  extra-virgin olive oil
  • 2 Tablespoons  fresh lemon juice
  • 1 Tablespoon  white wine vinegar
  • 1 Tablespoon  minced shallot
  • 2 Tablespoons  finely chopped flat-leaf parsley
  • bunch arugula, thick stems discarded
  • 3/4 Cups  Parmesan shavings (2 ounces)
  •   Salt and freshly ground pepper
The Good News Sunchokes, also known as Jerusalem artichokes, are little, knobby tubers that resemble fresh ginger but have a potato-like texture and a sweet, slightly nutty taste. Sunchokes are rich in iron, potassium and thiamine, and can be served either raw or cooked.

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Recipe Details

Cooking Time: 
30 minutes
Total Time: 
30 minutes
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