Brussels Sprout & Sunchoke Salad Recipe

Name: Brussels Sprout & Sunchoke Salad Recipe
Total time: 25 min
Ingredients: 1 cup sunchokes, sliced about ⅛ inch thick (scrub them pretty well before slicing/using); 2 cups brussels sprouts, thinly sliced on a mandoline, if you have one; Small handful of baby salad greens; Combination of olive oil & butter for the pan. (I used vegan earth balance butter.); Red pepper flakes; Pine nuts; Parmesan cheese shavings (optional); Salt & pepper; Dressing Ingredients; 2 tablespoons olive oil; 1/2 garlic clove, minced; 1 teaspoon Dijon mustard; Lemon juice from 1/2 a lemon; Drizzle of honey (about ¼ to 1/2 teaspoon)

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This sunchoke recipe is full of warm, roasty goodness and brightened up with a tangy lemon dressing.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.prudentproduce.net.

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Cooking tools:

Mandoline
Chef's knife
Cutting board
Skillet
Stove
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Spatula
Serving bowl

Ingredients

1 cup sunchokes, sliced about ⅛ inch thick (scrub them pretty well before slicing/using)
2 cups brussels sprouts, thinly sliced on a mandoline, if you have one
Small handful of baby salad greens
Combination of olive oil & butter for the pan. (I used vegan earth balance butter.)
Red pepper flakes
Pine nuts
Parmesan cheese shavings (optional)
Salt & pepper
Dressing Ingredients
2 tablespoons olive oil
1/2 garlic clove, minced
1 teaspoon Dijon mustard
Lemon juice from 1/2 a lemon
Drizzle of honey (about ¼ to 1/2 teaspoon)