Sunchoke Salad

Sunchoke Salad

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 4 servings

Some say Jerusalem artichoke, others say sunchoke. These versatile root vegetables - in season October through March - have a crisp texture and can be added to salads, side dishes and sautes.


  • 1 lemon, cut in half
  • 1 pound sunchokes, peeled, quartered
  • 1/2 cup chopped tomatoes
  • 2 tablespoons minced shallots
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons olive oil
  • 2 bacon slices, cooked, crumbled
  • Pinch of salt
  • Pinch of freshly ground black pepper


  1. Bring a large pot of salted water to a boil and squeeze the juice from half of the lemon into it. Add sunchokes to pot and cook 3 to 5 minutes. Drain and transfer to a large bowl.
  2. Add juice from remaining lemon half, tomatoes, shallots, thyme, and bacon. Combine well and sprinkle with salt and pepper. Serve warm or chilled.

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