Sunny Sunchoke Salad Recipes

SALAD OF SHAVED ARTICHOKES AND SUNCHOKES WITH GRAPEFRUIT AND CHICORIES

Steps:

• Reduce the orange juice until thick and bubbly, to a syrup. Cool and reserve.
• Section grapefruit by removing the peel and pith with a knife, and then cutting between the membranes. Squeeze the remaining grapefruit for its juice; reserve juice.
• Whisk together 1 tablespoon of the lemon juice, 1 tablespoon grapefruit juice, and the reduced orange juice. Whisk in 3 ounces of the oil to make an emulsified vinaigrette. Adjust seasoning. Mix together the remaining lemon juice, 1 tablespoon grapefruit juice and the remaining oil to make a loose vinaigrette. Adjust seasoning.
• Toss the chicories with the emulsified vinaigrette, season, and divide among 4 cold plates.
• Toss the grapefruit sections, sunchokes, artichokes, and chives with the loose vinaigrette, season and place on top of the chicories.
• Drizzle the plates with the remaining vinaigrette; and serve.

SUNNY'S MONEY SALAD

Steps:

• In a large bowl combine all ingredients and season with salt and pepper. Toss together and serve.

SUNCHOKE AND APPLE SALAD

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.

SUNCHOKE AND SPINACH SALAD

Steps:

• In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
• Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.

SUNNY SUNCHOKE SALAD

Steps:

• Put the sliced sunchokes into a bowl and add the sunflower seeds and figs.
• In a little bowl; mix together the balsamic, limoncello, and canola oil.
• Pour the limoncello mix over the sunchoke mix and toss to coat.
• Garnish with chopped fresh parsley (optional) then serve!

SUNNY'S QUICK CABBAGE SAUTEED SALAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
• Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

VEGAN RAW SUNCHOKE SALAD WITH APPLES

Steps:

• Arrange sliced sunchokes and apples on a serving platter.
• Combine olive oil, orange juice, salt, pepper, and sugar in a blender; blend until creamy. Drizzle over sunchoke-apple mixture.

SUNNY VEGETABLE SALAD

Steps:

• In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.

SPINACH AND SUNCHOKE SALAD

Steps:

• Soak the artichokes in cold water for a few minutes. Scrub thoroughly under running water or peel. Slice as thinly as possible (use a mandolin [carefully!] if you have one).
• If using adult spinach (vs baby) , detach the stems from the spinach, removing the central stalk from the leaves. Wash well and drain, shaking off as much water as possible. Dry in a dishtowel. Tear leaves in two or three. Place in a bowl.
• When ready to serve, toss with salt and pepper (be generous), oil to coat, and a bit of vinegar.