Jerusalem Artichoke Salad

January 16th, 2009 by megan · 11 Comments

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Jerusalem artichokes, a.k.a., “sunchokes” are a fun little winter vegetable to work with. Actually the tuber of a type of sunflower, jerusalem artichokes can be eaten raw, baked, steamed, puréed, fried, and probably in other ways that I haven’t even thought of. They have a nutty, slightly artichoke-y flavor that is subtle-yet-memorable. Aside from puréeing into a creamy soup, my favorite way to serve these little nuggets of deliciousness is in this simple salad. The key to success with this salad is to slice the jerusalem artichokes and the shallots as thinly as humanly possible. For this I use a Japanese slicer, or you could certainly use a mandoline – or if you have really, really killer knife skills you could slice them by hand. Trying not to sound like a broken record here, but when you make recipes with so few ingredients, it is really key to use the best possible ingredients that you can. In this case, really good quality extra virgin olive oil is key.  And real Parmigiano-Reggiano if you can.

I like to leave the skin on the jerusalem artichokes because I like it and it tastes good, but you could certainly remove it if you feel like it. If you opt to leave the skin on, remember to scrub the vegetable well.

Jerusalem Artichoke Salad

Jerusalem Artichoke Salad


5 small jerusalem artichokes, scrubbed well and very thinly sliced (about 1 1/2 cups sliced)
2 tablespoons shallot, very finely sliced
12-15 leaves flat-leaf parsley, washed and dried
Juice of 1/2 a lemon
2-3 tablespoons good-quality extra virgin olive oil
A small Parmigiano-Reggiano piece (you will have leftovers!)
Fleur de sel or kosher salt and freshly ground pepper

Special Equipment: A mandoline or Japanese slicer, a swivel-style vegetable peeler


  1. Pile the thinly sliced jerusalem artichokes on a serving platter. Squeeze some of the lemon over the slices.
  2. Sprinkle the shallot slices over the jerusalem artichokes.
  3. Using a swivel-style vegetable peeler, shave 10-15 good-sized pieces (or more, to taste) of Parmesan off of the block of cheese over the vegetables.
  4. Top decoratively with the parsley leaves. Sprinkle with fleur de sel or kosher salt, and add a few grindings of pepper.
  5. Drizzle with the extra virgin olive oil and a few more squeezes of your lemon half.


Leslie Jan 16, 2009 at 12:40 pm

Yum! I’ve been pondering what to do w/the sunchokes I picked up earlier this week. I was thinking about roasting them, and may still because I don’t have a mandoline or Japanese slicer.

I was regretting not having one last night when I started a batch of red cabbage sauerkraut — slicing as thinly as possible started killing my hand on the first head, and the slicer spot on my cheese grater left something to be desired.

So. Any recommends on a good but affordable slicer? And are mandolines as dangerous as they sound? Seems like everybody has a scary story.

megan Jan 16, 2009 at 12:58 pm

I have both a Japanese slicer and a traditional mandoline, and I use the Japanese slicer way more. The differences between the two: a Japanese slicer is hand held, while a mandoline usually comes with a little built-in stand. My Japanese slicer is made out of plastic and has a fixed ceramic blade…mandolines are usually all metal and the blades are usually removable. Mandolines also tend to have a lot more blade attachments (though you can get Japanese slicers with removable blades and attachments), like julienne and french-fry slicers. You can find a good Japanese slicer for $25 bucks or so, while a good mandoline can cost you up to $200! A mandoline would probably be better for a task like your red cabbage sauerkraut (YUM btw!) because you don’t have to hold it up and generally the blade is a little sturdier and slices a little easier. But, a Japanese slicer would sure beat the little slicer part on a box grater! Or using a knife! Both tools are perfect for a recipe like this salad. Both are pretty dangerous if you’re not paying attention – I never use the vege. guard that they all come with, but until you’re really comfortable using slicers, use the guard to protect your fingers! I have sliced off little chunks of finger before. :(
Here’s a Japanese slicer at Brooklyn Kitchen – I think this is the brand that I have, but mine is yellow. Mine also isn’t adjustable to differing thicknesses, which is actually a pretty big limitation….I have my eye on this one:

megan Jan 16, 2009 at 1:00 pm

That was a really long answer.

Miguel Jan 16, 2009 at 1:52 pm

great photo! seriously.

Marc @ NoRecipes Jan 16, 2009 at 8:21 pm

These have to be one of my favourite winter veggies. I’ve never tried them skin on, but that’s brilliant because peeling them is a chore and usually why I’d go for water chestnuts over sunchokes.

MsGourmet Jan 17, 2009 at 5:05 am

that looks delicious!

libby Jan 17, 2009 at 4:40 pm

eroico cucina

sivan harlap Jan 18, 2009 at 10:45 am

yummers! had sunchokes last night! put them in my lentil soup. ill def pick up some more at the farmers market and make this salad. oh and now i totally want that red adjustable slicer. thanks megan!

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