Hands-on Time
35 Mins
Total Time
40 Mins
Yield
Serves 6 (serving size: 1 cup salad and 2 ounces trout)
Photo: Jennifer Causey; Styling: Lindsey Lower

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sunchokes in a large bowl; toss to coat. Spread sunchokes, cut sides down, on a baking sheet; bake at 400° for 25 minutes or just until tender and golden. Cool completely.

Step 3

Combine dill, shallots, apple cider, cider vinegar, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add apples and sunchokes; toss gently. Place on a serving plate. Top with trout and basil.

Standard Foods, Raleigh, North Carolina

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