Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs - Rick Bayless

Ingredients

• 2 pounds sunchokes (I try to choose the smoothest ones—the ones with the fewest crags and corners), scrubbed and cut into 1-inch chunks
• 3 tablespoons olive oil
• Salt
• 2 large fresh poblano chiles
• 1/3 cup mayonnaise, sour cream or Greek yogurt, or a combination of the three
• 1 green onion, roots and any withered shoots trimmed off, thinly sliced crosswise
• 1 generous tablespoon of the garlicky solids from Roasted Garlic Mojo (recipe below)
• 2 or 3 tablespoons chopped cilantro or, perhaps, fresh basil (or a slightly smaller amount of fresh mint, lemon verbena, sage or another herb you like or have on hand)