Chef Shahir Massoud uses sunchokes, a root vegetable that smells and tastes like artichokes, to create a salad with complex flavours.
Warm roasted sunchoke and blood orange salad with brown butter vinaigrette
Ingredients:
Salad
- 1 lb sunchokes
- 1 tbsp olive oil
- Salt and pepper
- 2 blood oranges
- 1/4 cup toasted hazelnuts
- 1/4 cup micro-arugula
- 3 butter radishes, thinly shaved
Dressing
- 1/2 cup brown butter
- 1/8 cup white balsamic
- Salt and pepper
- 1 tsp Dijon
Method:
Wash and halve sunchokes, skin on. Coat in olive oil, salt and pepper, then roast at 400 F for 25 minutes or until fork-tender.
To make brown butter vinaigrette, melt butter until milk solids have browned.
Then mix in balsamic and emulsify with Dijon. Add salt and pepper.
Assemble in mixing bowl, and dress by pouring along the side of the bowl. Toss and transfer to platter. Top with microgreens and hazelnuts.
Courtesy Shahir Massoud
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@chefshahir