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Warm Potato and Sunchoke Salad

Warm Potato and Sunchoke Salad
Yields
4 servings

Recipe is courtesy of Jean Jacques Texier, Sassafraz.Yield is 4 servings.

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ingredients

Vegetables

½
lb(s) Sunchokes, (Jerusalem Artichokes)
¾
lb(s) fingerling potato

Dressing

4
shallot, finely chopped
3
Tbsp white wine vinegar
1 ½
Tbsp water
¼
cup groundnut or grape seed oil
coarse salt, and freshly cracked black pepper

Assembly

fresh chopped chervil, to taste
coarse salt, and freshly cracked black pepper
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directions

Step 1

In 2 separate saucepans, simmer the sunchokes and potatoes in lots of salted water. (It is best to cook the vegetables separately to preserve the delicate flavour of each vegetable.)

Step 2

Cook both the potatoes and sunchokes until soft, about 15 to 20 minutes.

Step 3

Put the shallots in a large bowl.

Step 4

Add the vinegar and water and whisk in the oil.

Step 5

Season the dressing with salt and pepper.

Step 6

Drain vegetables and while they are still warm toss with the vinaigrette.

Step 7

Allow the salad to rest for 10 minutes so the vegetables absorb the dressing.

Step 8

Stir in chervil leaves and serve warm.

Step 9

Serve with Liver with Onion Compote (see separate recipe).

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