Jerusalem Artichokes (or Sunchokes) are best used soon after harvest, however they will keep well in the refrigerator. Be sure the chokes are firm to the touch.
1 bunch of arugala (try baby spinach, Cheryl’s Spicy Mix, or other salad greens)
1/4 pound of Jerusalem Artichokes
1 tablespoon white wine vinagar
2 tablespoons olive oil
1 small shallot minced
1/2 teaspoon dijon mustard
Salt and pepper to taste
1. Scrub chokes well (or peel if you prefer), slice thinly, soak in cold water with lemon juice for at least 5 minutes and then drain well.
2. Wash salad greens well, and spin dry.
3. Whisk together dressing ingredients in a serving bowl.
4. Add sliced chokes and washed greens to dressing, combine and let sit for a few minutes before serving.
Optional: Top with a handful of cherry tomatoes, a sprinkle of sliced almonds, or some shaved parmesan.