Shaved Sunchoke Salad with Parmesan and Arugula Recipe

Author: Brian Bistrong

Nutrition

Cal/Serving: 224
Daily Value: 11%
Servings: 6

Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat16g25%
Saturated3g17%
Carbs16g5%
Fiber2g8%
Sugars8g0%
Protein6g12%
Cholesterol6mg2%
Sodium166mg7%
Calcium186mg19%
Magnesium36mg9%
Potassium490mg14%
Iron3mg19%
Zinc1mg4%
Phosphorus146mg21%
Vitamin A1090IU22%
Vitamin C12mg20%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg6%
Niacin (B3)1mg6%
Vitamin B60mg5%
Folic Acid (B9)50µg13%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K70µg88%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
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Shaved Sunchoke Salad with Parmesan and Arugula

INGREDIENTS

  • 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
  • 1 bunch arugula, thick stems discarded
  • 3/4 cup Parmesan shavings (2 ounces)
  • Salt and freshly ground pepper

Recipe Details

Prep
Cook
Total Time
Servings 6 servings