Crispy Sunchoke Salad
with Kale, Farro and Goat Cheese
May is National Salad Month, and have we got something special here. If you've never tried sunchokes, hold onto your hat. Crispy, nutty sunchokes are a root vegetable native to eastern North America, and this salad's pièce de résistance!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Black Kale, sliced
White Wine Vinegar
Not included in your delivery
Preheat the oven to 425°F (to roast the sunchokes). Start prepping when the oven comes up to temperature!
Cook the farro: In a medium pot, combine the farro with enough salted water to cover it. Bring to a boil, then reduce the heat to medium. Cover and cook until tender, 18-20 min.
Roast the sunchokes: Wash and dry all produce. Cut the sunchokes into 1/4-inch rounds. Toss the sunchokes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.
Prep: Meanwhile, mince or grate the garlic. Roughly chop the mint leaves.
Cook the onion: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min.
Add the garlic, kale and 1 tbsp water (double for 4 people) to the pan. Cook, stirring often, until kale starts to wilt, 1 min. Stir in 1/2 bottle vinegar (1 bottle for 4 people) and a drizzle of oil. Season with salt and pepper. Set aside.
Dress the farro: Drain the farro. Return to the pot and stir in remaining vinegar and a drizzle of oil. Season with salt and pepper.
Finish and serve: Divide the farro between plates and top with the kale mixture and crispy sunchokes. Sprinkle with the cranberries, mint and goat cheese. Enjoy!