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.
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 pounds sunchokes, cut into 1/2-inch-thick slices
1/4 cup chopped fresh dill
1 tablespoon chopped shallots
2 tablespoons unfiltered apple cider
2 1/2 tablespoons cider vinegar
1 cup halved, cored, and thinly sliced Granny Smith apples
1 cup halved, cored, and thinly sliced Honeycrisp apples
6 ounces skinned smoked trout, broken into 1/2-inch pieces
2 tablespoons sliced fresh basil
Est. added sugars 0g
How to Make It
Preheat oven to 400°.
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.
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.