Arugula and Sunchoke Salad with Prosciutto and an Orange Vinaigrette
Serves 4-6This salad is easy to make and is great served as a side dish with meat or on its own for a light lunch. In the winter, I like to make the vinaigrette with Cara Cara oranges, which I think enhance the nutty taste of the sunchokes.
Ingredients
- 4 sunchokes
- 6 cups arugula
- 4 slices prosciutto , cut into thin strips
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Vinaigrette
- 2 tablespoons fresh orange juice (I used Cara Cara oranges)
- 1 tablespoon Dijon mustard
- 3/4 tablespoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Add salted water to a medium pot and add the sunchokes. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20-25 minutes. Remove from the heat and drain. Set aside until they are cool enough to handle.
- In a small bowl, add the orange juice, Dijon mustard, and red wine vinegar, and whisk. Slowly add the olive oil, season with salt and pepper, and whisk to combine. Set aside.
- Preheat the oven to 375°F. On a cutting board, and when cool enough to handle, smash the sunchokes with the palm of your hand.
- Heat the olive oil in a large skillet over high heat. Add the sunchokes to the pan, season with salt and pepper, and cook, cutting them into large chunks with a wooden spoon, for 10 minutes. Remove from the heat. Transfer to a large baking sheet and sprinkle the prosciutto over the top. Place in the oven and cook for an additional 10 minutes. Remove from the heat.
- Place the arugula in a large bowl. Add the sunchokes and prosciutto to the bowl. Toss with the vinaigrette until combined.
- Transfer the salad to a large serving platter and serve immediately.
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