Sunchoke Salad with Apple-Sunflower-Seed Relish and Olive Puree

1. 1

   Preheat the oven to 375.

2. 2

   On a large rimmed baking sheet, toss the sunchokes with the olive oil and thyme sprigs and season with salt and pepper.

3. 3

   Bake for about 25 minutes, stirring halfway through, until crisp-tender.

4. 4

   Let cool completely.

5. 5

   Discard the thyme sprigs.

6. 6

   Meanwhile, in a medium saucepan, cover the olives with water and bring to a boil, then drain the olives.

7. 7

   Repeat this blanching step 2 more times.

8. 8

   Return the olives to the saucepan.

9. 9

   Add the red wine vinegar and the agave and bring just to a boil.

10. 10

    Simmer over moderately low heat, stirring occasionally, until the olives are softened, 5 to 7 minutes.

11. 11

    Transfer the olives and any liquid to a food processor and puree until smooth.

12. 12

    Scrape the puree into a small bowl and season with salt and pepper; let cool completely.

13. 13

    In a small saucepan, cook the sugar with 1/2 teaspoon of water over moderate heat until golden, about 3 minutes.

14. 14

    Remove from the heat and carefully add the Chardonnay vinegar.

15. 15

    Cook over moderate heat until the caramel is dissolved, about 1 minute.

16. 16

    Stir in the apple and cook until hot, about 2 minutes.

17. 17

    Remove from the heat and stir in the sunflower seeds and 2 tablespoons of the chives.

18. 18

    Season the relish with salt and pepper and let cool.

19. 19

    In a large bowl, whisk the buttermilk with the creme fraiche and walnut oil and season with salt and pepper.

20. 20

    Add the cooled sunchokes and the remaining 2 tablespoons of chives and season with salt and pepper.

21. 21

    Toss the salad gently.

22. 22

    To serve, spread some of the olive puree on 6 plates and arrange the watercress on top.

23. 23

    Spoon the dressed sunchokes over the watercress and top with some of the apple relish.

* Per serving · 4 servings · Values may vary.