Recipes Salad:

Pear Sunchoke Salad

Pear Sunchoke Salad


  • 4-5 medium sized sunchokes, peeled & shaved super thin with a mandolin
  • 2 Bosc pears, peeled, halved, and sliced thin
  • ¼ cup of hazelnuts, toasted for 10 min in a 350° oven
  • 1½ tablespoons freshly squeezed lemon juice
  • 3 tablespoons of EVVO

The Prep

Slowly pour the EVVO into the lemon juice as you whisk, creating an emulsion

Toss the sliced pears and sunchokes in the lemon vinaigrette and arrange on the plate

Season with Maldon sea salt and freshly ground pepper to taste

Finish with hazelnuts, zested lemon & shaved Pecorino Marzolino

***Brlliant trick to remove the skin from hazelnuts…after removing from the oven, place the nuts in a kitchen towel and rub them against one another…most of the skin will crumble away

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