SUNCHOKES W/ ZESTY WALNUT GREMOLATA
This is a recipe adapted from Mario Batali’s book, Molto Gusto. I was a little skeptical making a salad like this without a more potent vinaigrette. At first glance, it sounds a bit bland. However, the zest and herbs are really enough to carry the dish. Sunchokes are fantastic when eaten raw so I can actually see why chef Batali kept this super simple. Sunchokes (or Jerusalem artichokes) are a little sweet, nutty, and a lot crisp. Back in early spring, I found sunchokes quite readily at farmers markets but now I only see them bagged at Whole Foods. Regardless, if you can get your hands on them, they’re definitely worth a try.
I made this little side dish my own by adding a few radishes which helps the otherwise earthy sunchokes ‘pop.’ A little culinary lesson of the day – gremolata is just a chopped herb condiment made of some sort of zest, garlic, and parsley. If I were to make this again, I think I would roast the walnuts with a little maple syrup and perhaps add some sliced apples… sounds perfect for fall.
- Sunchokes (1 lb)
- Radishes (6)
- Orange Zest (2 tbsp)
- Walnuts (1/4 cup)
- Italian Parsley (1/3 cup)
- Garlic Cloves (2)
- Olive Oil (2 tbsp)
- Salt + Pepper
- Coarsely chop the parsley, and combine with walnuts (toasted and finely chopped), orange zest, and garlic in a small bowl, mixing well. This forms your walnut gremolata.
- Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the sunchokes.
- Thinly slice up the radishes.
- Transfer the sunchokes and radishes to a bowl and drizzle with the olive oil, tossing well to thoroughly coat the vegetables.
- Season with salt and pepper, sprinkle with the gremolata, and serve.
*This recipe is adapted from Molto Gusto, by Mario Batali and Mark Ladner