Sunchoke And Potato Salad Recipes
SUNCHOKE AND SPINACH SALAD
Crunchy veggies coated with a creamy, tangy dressing, this salad will take center stage at a picnic or potluck.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h10m
Yield 6
Number Of Ingredients 13
Steps:
- In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
- Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.
Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
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.
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