Jim's modified sunchoke salad

By tixrus-2

We adapted this recipe from Jim Caola from Christina Pirello's book. The first time I made it was not during sunchoke season, so I substituted water chestnuts. We like them so much we left them in, even though later we got sunchokes. Fresh green beans were not available at the first time either, so I substituted strips of raw red and green bell pepper.

Ingredients

• 3 turnips cut in small cubes
• 6 Sunchokes, scrubbed and cut in small pieces
• 1 onion cut lengthwise into strips
• 1 green bell pepper in fajita strips
• 1 red bell pepper in fajita strips
• 1 can water chestnuts
• Black Sesame Seeds (toasted)
• Cilantro or parsley for garnish
• 1 lb. extra firm tofu, simmered in water for 5 minutes and drained
• 2 Tbsp sweet white miso
• 2 Tbsp brown rice vinegar
• 2/4 Tbsp minced fresh dill or 1 1/2 tsp dried

Details

Servings 8

Preparation

Step 1

Steam turnips and sunchokes about 10 minutes until just tender. Plunge in cold water. Boil onions until translucent. Add raw bell pepper strips and mix vegetables.

Mix dressing ingredients in blender and blend. Drizzle over veggies. The dressing will only keep nice for 2 days.
Garnish with toasted black sesame seeds and sprigs of green.