Shaved Sunchoke & Arugula Salad
A vibrant and refreshing salad featuring thinly shaved raw sunchokes, peppery arugula, and a bright lemon-Dijon vinaigrette, finished with nutty Parmesan and toasted hazelnuts. It's a perfect introduction to the unique texture and flavor of Jerusalem artichokes.
For 2 servings
Thoroughly scrub the Jerusalem artichokes (sunchokes) under cold running water to remove any dirt. Pat them dry. Using a mandoline or a very sharp knife, carefully shave the sunchokes into paper-thin rounds.
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, a pinch of salt, and freshly ground black pepper until emulsified.
Immediately add the shaved sunchokes to the bowl with the vinaigrette. Toss gently but thoroughly to ensure every slice is coated. This step is crucial to prevent browning and infuse flavor.
Add the fresh arugula and the shaved Parmesan cheese to the bowl with the dressed sunchokes.
Gently toss all ingredients together until just combined. Divide the salad between two plates, then sprinkle generously with the toasted, chopped hazelnuts. Serve immediately to enjoy the optimal crunch and freshness.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Prevent Browning: Sunchokes oxidize quickly once cut. Dress them immediately with the lemon vinaigrette to maintain their crisp, pale color.
- 2Mandoline Safety: Always use a mandoline guard when shaving sunchokes to prevent injury. If you don't have one, use a very sharp knife and exercise extreme caution.
- 3Toasting Hazelnuts: Toast hazelnuts in a dry pan over medium heat for 5-7 minutes, shaking occasionally, until fragrant and lightly browned. Rub them in a clean kitchen towel to remove skins before chopping.
- 4Adjust Vinaigrette: Taste the vinaigrette before dressing and adjust lemon juice, oil, salt, or pepper to your preference. A good vinaigrette is key to a great salad.
Adapt it for your goals.
Herbaceous Twist
Add 1-2 tablespoons of finely chopped fresh parsley, chives, or dill to the salad for an aromatic boost.
Citrus ZestCitrus Zest
Incorporate a teaspoon of finely grated orange or grapefruit zest into the vinaigrette for an added layer of bright, floral notes.
Protein BoostProtein Boost
For a more substantial meal, add grilled chicken, flaked smoked salmon, or crumbled goat cheese.
Why this is on our healthy list.
Gut Health Support
Sunchokes are rich in inulin, a prebiotic fiber that promotes the growth of beneficial gut bacteria, aiding digestion and overall gut health.
Rich in Vitamins & Minerals
This salad provides a good source of Vitamin C from lemon, Vitamin K from arugula, and essential minerals like iron, potassium, and magnesium from sunchokes and nuts.
Heart-Healthy Fats
Olive oil and hazelnuts contribute monounsaturated and polyunsaturated fats, which are known to support cardiovascular health and reduce bad cholesterol levels.
Frequently asked questions
While sunchokes are unique, you can substitute them with thinly sliced radishes for a similar peppery crunch, or even thinly shaved fennel for a slight anise flavor.
