Jerusalem Artichoke Salad
A delightfully earthy and crunchy salad featuring roasted Jerusalem artichokes tossed with crisp greens, tart apples, and a bright lemon-herb dressing.
Ingredients
- •1.5 lbs (700g) Jerusalem artichokes (sunchokes), scrubbed well and sliced into 1/2-inch rounds
- •2 tbsp extra virgin olive oil
- •1 tsp flaky sea salt
- •1/2 tsp freshly cracked black pepper
- •5 oz (140g) mixed salad greens or arugula
- •1 crisp tart apple, such as Granny Smith, cored and thinly sliced
- •1/2 cup (50g) toasted hazelnuts, roughly chopped
- •2 oz (60g) aged Parmesan cheese, shaved
- •3 tbsp fresh lemon juice
- •1 tbsp Dijon mustard
- •1 small shallot, finely minced
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Toss the sliced Jerusalem artichokes with 1 tablespoon of olive oil, half of the sea salt, and black pepper directly on the baking sheet.
- 3
Spread them out into a single layer and roast for 25 to 30 minutes, tossing halfway through, until golden brown and tender on the inside.
- 4
In a small bowl, whisk together the remaining olive oil, fresh lemon juice, Dijon mustard, minced shallot, and the remaining sea salt to create the dressing.
- 5
In a large salad bowl, combine the mixed greens and thinly sliced apples.
- 6
Add the warm roasted Jerusalem artichokes to the bowl so they slightly wilt the greens.
- 7
Pour the dressing over the salad and toss gently to combine all the ingredients.
- 8
Top with the toasted chopped hazelnuts and shaved Parmesan cheese just before serving.
💡 Chef tips
- Rub the sliced apples with a little lemon juice if you are prepping them ahead of time to prevent browning.
- You can roast the Jerusalem artichokes up to a day in advance and store them in the refrigerator, then bring them to room temperature before assembling.
- For a dairy-free version, simply omit the Parmesan cheese or substitute it with toasted breadcrumbs for added crunch.
✅ How it should turn out
The finished salad offers a wonderful contrast of warm, nutty roasted sunchokes against crisp, tart apples, all tied together by a zesty lemon dressing and crunchy hazelnuts.