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Roasted Red Peppers & Sunchoke Salad

jerusalem artichoke

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

  • Duration
  • Prep Time
  • 6 ServingsServings


  • 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


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