Shaved Sunchoke Salad

By December 2, 2010Uncategorized

juice and zest from 1 lemon

1 tsp. minced shallot
1 1/2 tsp. whole grain mustard
2 tbsp. thinly-sliced chives
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 tsp. truffle oil
1/4-1/2 cup canola oil

8oz sunchokes, scrubbed clean

Combine first 7 ingredients for the vinaigrette in a bowl. Whisk vigorously. While continuing to whisk vigorously, drizzle in the canola oil to form an emulsified dressing. After a 1/4 C of oil has been added, taste and adjust as necessary to your preferences with extra canola oil, kosher salt and freshly cracked black pepper. Using a sharp knife or mandolin, shave the sunchokes into thin slices, width-wise. Add slices to the vinaigrette; toss to coat. Allow sunchokes to marinate for at least half an hour before serving. From


Author Terra

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