Vegan Raw Sunchoke Salad With Apples Food
SUNCHOKE AND APPLE SALAD
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
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.
RAW APPLE SALAD (VEGAN)
From a local source using mostly locally grown ingredients. Apples suggested for this salad include: Goldrush, Jonafree or Calville Blanc. If desired, substitute another seasonal berry of your choice: raspberries, strawberries, boysenberries, etc.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Toss apples, celery and berries with the dressing.
- Top with the walnuts.
- Can be served immediately or covered and chilled.
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- Roasted Jerusalem Artichokes (or Sunchokes) If you've never eaten Jerusalem artichokes before, roasting them is a great place to start. Once roasted, the skin gets tender and the interior is soft, similar to a roasted potato or turnip.
- Sunchoke and Sausage Soup. A whole pound of Jerusalem artichokes go into this stick-to-your-ribs soup. Combined with plenty of other veggies, turkey sausage, and turkey bacon, it's a wholesome meal for a cold winter night.
- Vegan Raw Sunchoke Salad with Apples. When sliced super thin, you don't even need to peel raw Jerusalem artichokes. Here they're paired up with thinly sliced apples in a citrus olive oil vinaigrette for a salad that is sure to become a new favorite.
- Traditional Vegetable Stew for Couscous. With a mild taste and fluffy texture, couscous is just begging to be served with a ladle of hearty stew to sop up all the extra juice.
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- Vegetarian Carpaccio. Traditionally made with thinly sliced meat, this plant-based twist on carpaccio subs in thin pieces of root veggies. Jerusalem artichokes, radishes, turnips, carrots, and beets are all combined in an oil and vinegar marinade that gives each irresistible tangy flavor.
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