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.

Scott Crawford
Recipe by Cooking Light January 2016

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
35 mins
total:
40 mins
Yield:
Serves 6 (serving size: 1 cup salad and 2 ounces trout)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Source

Standard Foods, Raleigh, North Carolina

Nutrition Facts

288 calories; fat 9.5g; saturated fat 1.7g; mono fat 4.9g; poly fat 0.8g; protein 11g; carbohydrates 42g; fiber 4g; cholesterol 8mg; iron 6mg; sodium 550mg; calcium 37mg; sugars 26g.
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