We got these strange looking tuber things in our Greenling box last week. I had no idea what they were, but after putting the call out on Twitter and sending a distress call to Greenling, I learned that they were sunchokes (aka Jerusalem artichokes).
I found a number of recipes for soups and purees, but I also found out that if the sunchokes are young, you can eat them raw. They don’t have much flavor themselves, so I thought doing a cold salad with lots of strong flavors would be great for these.
I also found out that you don’t really need to peel sunchokes before eating them, which is a good thing because they have a ton of nooks and crannies.
- 1 lb. sunchokes, thinly sliced (no need to peel them)
- 3 roasted peppers, chopped
- 1/4 c. kalamata olives, chopped
- 2 Tbsp. capers, finely chopped
- 1 handful fresh parsley, finely chopped
- 1 Tbsp. balsamic vinegar
- 1 tsp. olive oil
- Juice of 1 lemon
- Freshly ground pepper, to taste
- Combine the sunchokes, peppers, olives, capers and parsley in a bowl. Toss with the vinegar, olive oil, and lemon juice and add pepper to taste. Adjust seasonings as needed.
I can’t imagine any case where these flavors wouldn’t be good together, but this was really perfect. The raw sunchokes give the salad a great crunch, and the brininess of the capers and olives adds some depth.
Sunchokes don’t hold up too well after they’re prepared, so this isn’t a salad that you can make too far in advance. Luckily, it comes together in a snap.