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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