When a Good Food listener wrote in asking for the recipe for her favorite salad at Huckleberry, we went right to the source. Zoe Nathan was kind enough to share her recipe with us. “The key is properly roasting the vegetables,” she says, “especially the sunchokes, you want them very crispy.”
Huckleberry’s Cauliflower, Squash and Sunchoke Salad
Cut cauliflower into small florets. Set aside. Peel squash and chop into 1 inch cubes. Set aside. Fill a container with water and a little lemon juice. Using a mandolin slice sunchokes paper thin into water. When ready to roast the sunchokes remove from water and squeeze off any excess. Toss each vegetable with olive oil, salt, pepper and a pinch of chili flake. Roast each vegetable separately on a sheet tray until nice and browned. Be sure to roast the sunchokes until they are crispy – almost like chips.
Once the vegetables have cooled combine them in a bowl and toss with olive oil, red wine vinegar, parsley, salt and pepper to taste.