Shaved Sunchoke Salad with Parmesan and Arugula

1. 1

   Bring a medium saucepan of salted water to a boil.

2. 2

   Add the sunchokes and simmer for 2 minutes.

3. 3

   Drain and rinse under cold water.

4. 4

   Using a mandoline or a sharp knife, very thinly slice the sunchokes.

5. 5

   Transfer to a large bowl and add the olive oil, lemon juice, vinegar, shallot and parsley and toss.

6. 6

   Add the arugula and half of the Parmesan shavings and season with salt and pepper.

7. 7

   Toss the salad and transfer to a platter.

8. 8

   Scatter the remaining Parmesan shavings on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.