This salad is definitely going to be a big part of my life. Roasted sunchokes (also called Jerusalem Artichokes) are insane when seared in a cast iron skillet and roasted with a little garlic. Like the best potato ever with a hint of artichoke flavor. I got ours in our Nichols Farm delivery and had been torn about what to do with them. Turns out they give croutons a run for their money on this simple kale salad with tahini dressing. The dressing is one of my favorites and really stands up to the kale. That little bit of minced shallot gives the salad more flavor without overwhelming it but you could definitely skip that step. The sprinkling of sesame seeds are pretty and give the salad a little more texture. But of course the star is the sunchokes. You could use fingerling potatoes instead but if you can get your hands on these weird little root vegetables you won’t regret it.
You’ll need (for 4):
- 0.25 cup tahini
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- Pinch red pepper flakes
- 0.25 cup water
- 0.5 teaspoon salt
- 2 bunches kale (I used Tuscan kale), chopped, large stems removed
- 1 small shallot, finely minced
- 1 tablespoon sesame seeds
- 1.5 pounds sunchokes, scrubbed
- 2 tablespoons olive oil
- 1-2 cloves garlic, roughly chopped
- Preheat oven to 375 degrees F. Cut sunchokes lengthwise. Toss with a tablespoon olive oil, 0.5 teaspoon salt and 0.5 teaspoon pepper.
- Heat a tablespoon olive oil in a cast iron skillet over medium heat. Add sunchokes, cut side down, and cook for 4 minutes or until beginning to brown.
- Sprinkle chopped garlic over sunchokes and place cast iron skillet in oven for 30 minutes until sunchokes are tender. Sprinkle with a little more salt when they come out of the oven.
- Add kale to a large bowl and sprinkle with salt. Massage for a few seconds. Toss kale with shallot and dressing. Place kale on platter and top with sesame seeds and roasted sunchokes.
Inspired by LastIngredient