Dish of the Week: Sunchoke Salad with Butter-Lemon Dressing

By December 15, 2011Uncategorized

4 small sunchokes, peeled and sliced thinly
1-2 Tbs candied walnuts crumbled
4-6 mint leaves sliced into thin ribbons

1 Tbs butter
1 Tbs lemon juice
1/4 Tsp kosher salt
fresh ground black pepper

Pecorino Romano shaved with a vegetable peeler

To make the dressing, melt the butter with lemon juice in the microwave until the butter is just melted. Whisk to combine and add the salt and pepper. Toss the sunchokes, walnuts and mint with the dressing and top with Pecorino Romano. Serve immediately. From


Author Terra

More posts by Terra

Leave a Reply