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

Sunchokes, the knobby, thin-skinned tubers also misleadingly referred to as Jerusalem artichokes (they're not artichokes and have nothing to do with Jerusalem), offer beguilingly nutty, sweet flavor. North Carolina chef Scott Crawford (of Standard Foods in Raleigh, NC) makes these root veggies shine in this elegant salad featuring 2 apple varieties--one sweet and one tart--and salty smoked trout.

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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