Recipes Salad:

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

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


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


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.
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