Sunchokes with Living Greens, Everything Seeds & Tofu Green Goddess Dressing

Chef John Fraser

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  • Ingredients

    • Serves 2

      • 6 sunchokes
      • 4 cups of fresh greens
      • 1 teaspoon white sesame seeds
      • 1 teaspoon black sesame seeds 
      • 1 teaspoon flax seeds
      • 1 teaspoon poppy seeds

      Green Goddess Dressing:

      • 6 oz silken tofu
      • 1/2 clove of garlic
      • 1 tablespoon apple cider vinegar
      • 3 tablespoon dill
      • 3 tablespoon chives
      • 3 tablespoon chervil
      • 1 tablespoon olive oil
      • pinch of salt
      Sherry Vinaigrette:
      • 2 tablespoon sherry vinegar
      • 4 tablespoon olive oil
      • 1/2 a shallot, finely chopped
  • Method

    • Preheat an oven to 500 degrees.
      Lightly scrub, but do not peel, 6 sunchokes. Slice into 1 inch sections and toss lightly with olive oil. Season with salt and pepper. Place on a baking sheet and put in the oven. Cook for 12-15 minutes, ensuring they do not burn. Allow to cool.
      Prepare the seed mixture:
      Mix 1 teaspoon each of:
      white sesame seeds
      black sesame seeds 
      flax seeds
      poppy seeds
      Prepare the green goddess dressing:
      Place all of the ingredients in a blender, and blend at high speed until the dressing has a smooth texture and the herbs have been broken down.
      Prepare the sherry vinaigrette:
      Whisk all ingredients together until the mixture emulsifies.
      Assemble the salad:
      Using a rubber spatula, coat one side of two individual salad bowls with the green goddess dressing. Sprinkle the seed mixture on the dressing so that it adheres. Toss appoximately 4 cups of fresh greens with the sherry vinaigrette, add the sunchokes and divide between the two salad bowls. Garnish with a pinch each of dill, chervil and chive batons.