Jordan winery grilled sunchoke salad with miso vinaigrette recipe 4101 web hero « back to recipes

Sunchoke Salad with Miso Vinaigrette

Tender and lightly smoky sunchokes and acorn squash are plated with beautiful shiso and merlot lettuce then drizzled with umami-balanced miso vinaigrette for an elegant fall salad. The grilled notes and savoriness of this sunchoke salad recipe make a delectable Cabernet Sauvignon salad pairing with the rich red plum flavors and balanced acidity of the 2008 Jordan Cabernet Sauvignon.

Ingredients

  • 1 pound sunchokes

  • 1 acorn squash, halved and seeded

  • 1 cup shiso lettuce

  • 1 cup merlot lettuce

  • Kosher salt to taste

  • Freshly ground black pepper to taste

  • 2 Tbsp miso vinaigrette

  • Osaka finishing salt*, for garnish

For the miso vinaigrette

  • 2 Tbsp 3-year barley miso**

  • 2 Tbsp Katz Sauvignon Blanc vinegar or sherry vinegar

  • 1 tsp honey

  • ½ cup canola or grapeseed oil

  • Kosher salt to taste

  • Freshly ground black pepper to taste

Ingredients

  • 1 pound sunchokes

  • 1 acorn squash, halved and seeded

  • 1 cup shiso lettuce

  • 1 cup merlot lettuce

  • Kosher salt to taste

  • Freshly ground black pepper to taste

  • 2 Tbsp miso vinaigrette

  • Osaka finishing salt*, for garnish

For the miso vinaigrette

  • 2 Tbsp 3-year barley miso**

  • 2 Tbsp Katz Sauvignon Blanc vinegar or sherry vinegar

  • 1 tsp honey

  • ½ cup canola or grapeseed oil

  • Kosher salt to taste

  • Freshly ground black pepper to taste

Instructions

serves 6

Preheat a charcoal or gas grill to medium indirect heat.

Pierce sunchokes 4 to 5 times with a fork. Grill sunchokes and squash, turning frequently, until tender and lightly charred, about 20 to 40 minutes. Once tender, remove from grill and allow to come to room temperature. Cut the sunchokes and squash into bite-sized pieces and season lightly with salt. Reserve.

For the vinaigrette, combine miso, vinegar and honey in a blender. With the blender on medium-high speed, slowly stream the oil into the mixture and blend until emulsified. Add salt and pepper to taste.

Season the grilled vegetables and lettuces with salt and pepper, then divide evenly between six plates. Drizzle a tablespoon or two of the vinaigrette over the dish and season with a pinch of finishing salt. Serve.

*Osaka finishing salt is a blend of sesame seeds, Sancho pepper, sugar, dried shiso, and dried seaweed. It can be purchased at worldspice.com.

**South River Three-Year Barley Miso is preferred.

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