Sunchokes are also known as Jerusalem artichokes, but they actually are part of the sunflower family (and native to North America), thus the more modern name. They can be cooked much like potatoes, but they are also delicious raw, with a sweetness and crisp texture reminiscent of fresh water chestnuts. You might find them in a farmer’s market at this time of the year, or in good produce markets and health food stores.
What you need:
3/4 cup vegetable broth mixed with 1-1/2 teaspoons cornstarch
1/4 cup olive oil
1/3 cup balsamic vinegar
1/4 cup chopped cranberries
1/4 cup chopped scallions
2 tablespoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon dark sesame oil
2 teaspoons salt
Freshly-ground black pepper to taste
1/8 teaspoon cayenne pepper
1 head of butter lettuce, washed and spun dry
2 bunches of watercress, washed, spun dry, and trimmed
1 pound raw sunchokes, peeled and thinly sliced
1 medium red or sweet onion, thinly sliced
What you do:
- In a small saucepan over high heat, stir broth and cornstarch together until it thickens and turns clear. In a blender, combine broth mixture with Pour into the blender with olive oil, vinegar, cranberries, green scallions, lemon juice, garlic, sesame oil, salt, black pepper, and cayenne and blend until smooth. Set aside.
- On a large salad platter, line the dish with butter lettuce, then watercress. Top with sunchoke slices and onion slices. Drizzle with Cranberry Vinaigrette just before serving.
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