Shaved Sunchoke & Parmesan Salad
An elegant and refreshing salad featuring thinly shaved sunchokes, peppery arugula, and rich Parmesan, all brightened by a simple lemon-olive oil vinaigrette.
For 2 servings
Thoroughly wash and scrub the Jerusalem artichokes (sunchokes) under cold running water, removing any dirt. Pat them dry. Peeling is optional; if the skin is thin and clean, it can be left on for extra nutrients and rustic appeal.
Using a mandoline slicer set to its thinnest setting (1-2mm), carefully shave the sunchokes into paper-thin rounds or half-moons directly into a medium mixing bowl. Exercise caution and always use the safety guard when using a mandoline.
Immediately squeeze the juice of half a lemon over the shaved sunchokes. Toss gently to ensure all slices are coated; this prevents oxidation and helps maintain their crisp texture.
In a small bowl, whisk together the remaining lemon juice (from the other half of the lemon), the extra virgin olive oil, sea salt, and freshly ground black pepper until well emulsified.
Add the fresh arugula to the bowl with the lemon-coated sunchokes. Drizzle the prepared lemon-olive oil dressing evenly over the greens and sunchokes.
Using a vegetable peeler or microplane, shave generous curls of Parmesan cheese directly into the salad bowl.
Gently toss all ingredients together until well combined, being careful not to bruise the delicate arugula. Taste and adjust seasoning if needed. Serve immediately to enjoy the sunchokes at their crispest.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mandoline Safety: Always use the safety guard when slicing sunchokes (or any vegetable) on a mandoline to prevent cuts and ensure even slices.
- 2Prevent Oxidation: Sunchokes oxidize very quickly once cut. Have your lemon ready and toss them immediately after slicing to maintain their vibrant color and freshness.
- 3Crisp Arugula: For the crispiest arugula, wash it thoroughly and dry it completely using a salad spinner or paper towels before adding it to the salad.
- 4Choosing Sunchokes: Select firm, unblemished sunchokes that feel heavy for their size. Avoid any with soft spots or sprouts, as these may indicate older or less fresh produce.
Adapt it for your goals.
Nutty Addition
Add toasted walnuts, pecans, or pine nuts for an extra layer of texture and healthy fats, complementing the sunchokes' nutty flavor.
Herbaceous TwistHerbaceous Twist
Incorporate fresh herbs like finely chopped parsley, chives, or dill for a brighter, more aromatic profile that enhances the salad's freshness.
Different CheeseDifferent Cheese
Substitute Parmesan with shaved Pecorino Romano for a sharper, saltier kick, or crumble in some mild goat cheese for a creamy tang that contrasts beautifully with the sunchokes.
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 essential nutrients like Vitamin K from arugula, Vitamin C from lemon, and minerals such as iron and potassium from sunchokes, contributing to overall well-being.
Heart-Healthy Fats
Extra virgin olive oil contributes monounsaturated fats, which are known to support cardiovascular health and help reduce bad cholesterol levels.
Frequently asked questions
Peeling is optional. If the sunchokes are well-scrubbed and the skin is thin, you can leave it on for added nutrients and a rustic look. However, if the skin is thick or heavily blemished, it's best to peel them.
