Best 2 Sunchoke And Apple Salad Recipes

Are you looking for a flavorful, crunchy, and nutritious salad that will impress your taste buds? Look no further than the irresistible combination of sunchokes and apples. Sunchokes, also known as Jerusalem artichokes, are an underrated root vegetable with a slightly sweet, nutty flavor that pairs wonderfully with the crisp, tartness of apples. Together, they create a delightful medley of flavors and textures that will elevate any meal. This article will guide you through the process of creating a delectable sunchoke and apple salad, perfect for a light lunch, a refreshing side dish, or as a healthy snack.

Here are our top 2 tried and tested recipes!

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

SUNCHOKE AND APPLE SALAD

Sunchoke and Apple Salad image

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.

Provided by Tara Parker-Pope

Categories salads and dressings, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15

Ingredients

12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/2 cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

Steps:

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.
Toss the hot sunchokes with the remaining salad ingredients.
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.

Tips:

Choose firm and crisp sunchokes for the salad. Avoid any that are soft or bruised.
Use a mandoline or sharp knife to thinly slice the sunchokes. This will help them cook evenly in the salad.
Soak the sliced sunchokes in cold water for at least 15 minutes before using. This will help remove any excess starch and prevent them from browning.
Use a variety of apples in the salad for different flavors and textures. Some good options include Honeycrisp, Granny Smith, and Fuji.
Add some chopped nuts or seeds to the salad for extra crunch and flavor. Walnuts, pecans, and sunflower seeds are all good options.
Use a light and flavorful dressing for the salad, such as a vinaigrette or lemon-tahini dressing.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Sunchoke and apple salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also a good source of fiber. The combination of sunchokes, apples, and dressing creates a salad that is both flavorful and satisfying. If you are looking for a new and exciting salad to try, sunchoke and apple salad is a great option.

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