whole food ~ well made

Sunchoke salad recipe at

The Anatomy of a Foraged Springtime Workday Lunch

Here’s a typical work day for me when the girls are in school: I’ve worked through the lunch hour and then suddenly I am famished.

If there aren’t any leftovers, it’s time to forage in the fridge.

Aha! There are the sunchokes (aka Jerusalem artichokes) I’ve meant to cook. I thought about roasting these mildly sweet and artichokey roots with olive oil and salt.

Sunchokes with mandoline

You can harvest sunchokes in the fall but they overwinter beautifully–just like parsnips–around here and come out of the ground just about the same time it’s time to start planting again.

I scrub but don’t peel them. An idea springs to mind: I can eat both of them raw, an Italian-inspired salad.

Cooking simplicity: a mandoline, some olive oil, lemon and salt. Carrots, radish and capers to embellish.

Sunchoke salad preparation

I might have liked a good-quality sardine to lay over the top of this salad, or a hard-boiled egg. {I recommend either one for your own spontaneous spring salad.}

Sunchoke cooking notes:

  • Squeeze lemon juice over cut sunchokes to prevent browning or soak them in acidulated water when prepping.
  • Fry, roast, boil or saute these tubers; they are most commonly made into a puréed soup.
  • Some people can experience digestive issues from consuming sunchokes, though this can be lessened by peeling and cooking them; it all depends on the root and the individual.

Sunchoke salad vertical

By now, this lunch is already consumed and I am back to work. I did pause long enough to think how feeding myself can be very little work at all.

And more enjoyable than expected when I’m feeling too busy to cook.


and become a forager

Sunchoke salad recipe at

Shaved Sunchoke Salad with Lemon-Caper Dressing

Course: Salad
Cuisine: Italian
Keyword: sunchoke salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Author: Lynne Curry

This sunchoke salad is an example of a no-stress style of eating based on the ingredients you find in your fridge. Try it with what you find for making unusual raw vegetable salads tossed with lemon juice and olive oil.


  • 1 large sunchoke, scrubbed and trimmed
  • 2 medium radishes
  • 1 small carrot
  • 4 large red or green lettuce leaves
  • 1 lemon
  • extra-virgin olive oil
  • fine sea salt
  • black pepper
  • 1 tablespoon capers


  1. Use a mandolin or a sharp knife to thinly shave the sunchoke, radish and carrot into a mixing bowl. Toss with a squeeze of 1/2 lemon, a drizzle of olive oil and salt and pepper. Taste for seasoning.

  2. Stack the lettuce leaves on 2 dinner plates. Top with alternating layers of the sunchokes, carrot and radish slices to make a stack. Spoon on some of the capers and serve.

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