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