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This salad combines the rich artichoke flavor of boiled sunchokes, with the crunch of the raw sunchokes.  The dressing is a simple French-style vinaigrette that we toss with the 'chokes when they are still warm.  Brussel sprout confetti adds texture and color, and the sunflower seeds add crunch. 

For the Salad:

2 cups sunchokes, peeled and boiled until tender (about 4-5 large pieces)

1 cup sunchokes, peeled and rinsed

3-4 brussel sprouts
½ shallot, thinly sliced

2 tablespoons sunflower seeds, lightly toasted

For the Vinaigrette:

1 tablespoon Dijon mustard

1 tablespoon apple cider or white wine vinegar

Juice of ½ lemon

3 tablespoons olive oil

Salt and freshly ground pepper (four pepper blend or white pepper are recommended)

Make the vinaigrette by whisking together the mustard, vinegar, and lemon juice. Season with salt, and then slowly pour in the olive oil, whisking all the time.
Season to taste.

Meanwhile, boil the two cups of peeled sunchokes until just tender, about 10 minutes.
Drain and slice in thin rounds. Slice the remaining 1 cup of raw sunchokes in the same way. Immediately mix with the dressing. Add the shallots and seeds.
Peel the outer leaves off the brussel sprouts, then grate or thinly slice, to create the “confetti” shreds. Add to the salad and toss.
Makes a side for 4 people.