Best 2 Sunchoke And Apple Salad Recipes

In the realm of culinary delights, the sunchoke and apple salad stands as a symphony of flavors and textures, offering a unique and unforgettable taste experience. This delectable dish, crafted with Jerusalem artichokes (also known as sunchokes) and crisp apples, embodies the essence of culinary innovation. As a delightful appetizer or a refreshing side dish, this salad captivates the senses with its harmonious blend of sweet and earthy notes. This diverse recipe collection presents a culinary journey, guiding you through various interpretations of the sunchoke and apple salad.

Discover the classic sunchoke and apple salad, a timeless combination of roasted Jerusalem artichokes, crisp apples, and a tangy vinaigrette dressing. Embark on a culinary adventure with the sunchoke, apple, and bacon salad, where smoky bacon adds a layer of savory richness. Indulge in the sunchoke and apple salad with blue cheese, where creamy blue cheese and toasted walnuts add a touch of sophistication. For a vegan delight, explore the sunchoke and apple salad with tahini dressing, where creamy tahini and fresh herbs create a vibrant and flavorful dressing. Each recipe offers a unique twist on this classic salad, ensuring an unforgettable culinary experience.

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CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

SUNCHOKE AND APPLE SALAD

Sunchoke and Apple Salad image

In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony at New York City's Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.

Provided by Tara Parker-Pope

Categories salads and dressings, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15

Ingredients

12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/2 cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

Steps:

Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
Toss the hot sunchokes with the remaining salad ingredients.
Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

Tips:

Choose the right sunchokes: Look for firm, unblemished sunchokes that are about 2-3 inches in diameter.

Prepare the sunchokes properly: Scrub the sunchokes well and remove any dirt or debris. You can peel the sunchokes if desired, but it is not necessary.

Slice the sunchokes thinly: This will help them cook evenly and absorb the flavors of the dressing.

Use a variety of apples: Different apples will give your salad different flavors and textures. Try using a mix of sweet and tart apples, such as Honeycrisp, Granny Smith, or Braeburn.

Make the dressing ahead of time: This will allow the flavors to meld and develop.

Serve the salad immediately: Sunchokes are best eaten fresh. If you need to make the salad ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

This sunchoke and apple salad is a delicious and healthy way to enjoy these two fall vegetables. The sunchokes are roasted until tender and slightly caramelized, and the apples add a sweet and tart flavor. The dressing is light and tangy, and it brings all the flavors together. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.