Sunchokes and Brussel Sprout Salad with Pine Nuts and Arugula

Lazy Monday with Sarah Yates

  • Lazy Monday with Sarah Yates
  • Lazy Monday with Sarah Yates
  • Lazy Monday with Sarah Yates

INSTRUCTIONS

Whisk together the dressing, taste and adjust seasonings. Set aside.

Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.

Heat olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they’re tender and a little bit crispy around the edges. Remove them from the pan when they’re done.

Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don’t crowd them in pan – you might have to work in batches). Remove from pan and set aside.

Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of parmesan if you like.

My friend Greg brought over this genius combo, so simple it doesn’t require a real recipe:  Treviso wrapped in prosciutto and tossed on the grill, topped with pesto.You don’t even need the pesto, just make sure you wrapped the ham tightly around the treviso, and grill until the meat is crispy and the lettuce has a nice brown edge.

RECIPE

DIFFICULTY

HARD

  •  
  •  
  •  
  •  
  •  
SERVES

3

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
PREP TIME

20 MINS

Ingredients

  • 1 
    cup 
    sunchokes, sliced about 1/8 inch thick (scrub them pretty well before slicing/using)
  • 2 
    cups 
    brussels sprouts, thinly sliced
  • small 
    handful 
    Arugula
  •  
    combo 
    olive oil & butter (I used Ghee in place of butter)
  •  
     
    red pepper flakes
  •  
     
    pine nuts
  •  
     
    parmesan cheese shavings (very optional)
  •  
     
    salt & pepper

Dressing

  • 2 
    tbs 
    olive oil
  • 1/2 
    clove 
    garlic, minced, or 3 cloves of garlic roasted
  • 1 
    tsp 
    dijon mustard
  • 1/2 
    lemon 
    lemon juice
  •  
    drizzle 
    honey (about 1/4 to 1/2 teaspoon)
  •  
     
    salt & pepper

INSTRUCTIONS

Whisk together the dressing, taste and adjust seasonings. Set aside.

Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.

Heat olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they’re tender and a little bit crispy around the edges. Remove them from the pan when they’re done.

Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don’t crowd them in pan – you might have to work in batches). Remove from pan and set aside.

Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of parmesan if you like.

My friend Greg brought over this genius combo, so simple it doesn’t require a real recipe:  Treviso wrapped in prosciutto and tossed on the grill, topped with pesto.You don’t even need the pesto, just make sure you wrapped the ham tightly around the treviso, and grill until the meat is crispy and the lettuce has a nice brown edge.

Lazy Monday was postponed yesterday, in honor of Memorial Day. But, I hosted a Birthday BBQ for my dear friend, fabulous painter and Young Adult novel author Juliana Romano.  Salad was made in more ways than one, and finished off with a vegan lemon curd and lavender ice cream pie (email me if you want a recipe).

The Jerusalem Artichoke salad recipe here is drawn from a beautiful blog, Love and Lemons. Jeanine Donofrio and her husband Jack feature vegetarian-friendly recipes, produced and photographed in their kitchen in Austin, TX. She classifies this salad as a Winter Salad, but I snatched up the last of the Sunchokes in the market and thought this recipe would be perfect for a long afternoon BBQ. The vegetables are cooked quickly, so wilting is not an issue. Jeanine’s recipe calls for fresh garlic, but I had thrown a few bulbs onto the grill and substituted the fresh for roasted. It was a really nice twist. I also used arugula where she called for baby greens. They were sturdier and gave the salad a little bite.

If you haven’t tried sunchokes, or Jerusalem artichokes as they are also called, you should give them a whirl both raw and cooked. They look like potatoes, but have less starch, and they have the subtle flavor of an artichoke heart. I like to use them in a Tortilla Espangnole, sliced thin in place of potatoes. They are a truly special vegetable.