"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zesty Sunchoke Vinaigrette Recipe

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This recipe for Zesty Sunchoke Vinaigrette, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb sunchokes
3 tbsp salad oil
2 tbsp vinegar
1/8 tsp salt
coarsely ground pepper

Directions:
Directions:
Precook sunchokes as directed under vegetables section of this cookbook. Cool and cube into bite size pieces. Mix together oil, vinegar, salt and pepper with whisk or fork. Add chokes, toss lightly, cover, and refrigerate 1 hour. Toss again, cover and chill for 1/2 hour more before serving.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Excellent as hors d'oeuvres, as a zesty salad, or mixed with a tossed green salad.

 

 

 

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