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Roasted Red Peppers & Sunchoke Salad

Name: Roasted Red Peppers & Sunchoke Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 5 cups baby arugula; 5 small sunchokes (thinly sliced on a mandolin or hand grater); 1 cup roasted red peppers (widely available in most supermarkets); 2/3 cup sliced black olives; ½ cup extra virgin olive oil; 2 cloves garlic (minced); ¼ cup lemon juice; 1 teaspoon salt; ½ teaspoon pepper

Shifra Klein • Dec 31, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

Sunchokes add a crisp component to this savory winter salad. The contrast in color and texture also makes for a great presentation.

Roasted Red Peppers & Sunchoke Salad

Prep Time 10

Total Time 10

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Servings

Ingredients

5 cups baby arugula
5 small sunchokes thinly sliced on a mandolin or hand grater
1 cup roasted red peppers widely available in most supermarkets
2/3 cup sliced black olives
½ cup extra virgin olive oil
2 cloves garlic minced
¼ cup lemon juice
1 teaspoon salt
½ teaspoon pepper

Instructions

Mix dressing ingredients vigorously with a whisk, using a covered container if desired. Then pour over arugula and sunchokes. Top with roasted red pepper and sliced black olives.
TIP: Pre-slice sunchoke and keep submerged in cold water until ready to serve.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

Category: Recipes

Holidays: Hanukkah

Diets: Gluten FreeHealthyLow CarbLow FatPareve

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.