Crispy pan-fried sunchokes are very delicious in this warm salad with shaved brussels sprouts and toasted pine nuts.
Ingredients:
Trim and peel the following, then use a mandoline to thinly cut them into 1/8 inch thick slices:
1 cup sunchokes, sliced about ⅛ inch thick (scrub well before slicing/using)
2 cups brussels sprouts, thinly sliced on a mandoline
Small handful of baby salad greens
Combination of olive oil & butter for the pan.
Red pepper flakes
Pine nuts
Parmesan cheese shavings (optional)
Salt & pepper
Directions:
Make the dressing by whisking together 2 tablespoons olive oil, 1/2 minced garlic clove, 1 teaspoon Dijon mustard, juice from 1/2 lemon, drizzle of honey (about 1/4 tsp), salt & pepper.
Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
Heat the 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 the 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.
