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Sunchoke, Turnip and Citrus Salad


  • 1/4 cup extra-virgin olive oil
  • 1 tbl sherry vinegar
  • 1 tbl lemon juice
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 4 sunchokes, peeled and very thinly sliced
  • 1 cucumber, peeled and sliced
  • 1 bunch baby turnips, peeled and very thinly sliced
  • 1 cup Italian parsley
  • 1 orange, peeled and cut into segments


1. In a small bowl, whisk together the oil, vinegar, lemon juice and garlic to make a smooth vinaigrette.  Season the dressing with salt and pepper to taste.

2. In a large bowl add sunchokes, cucumber, turnips, parsley and oranges, add the vinaigrette and toss gently to combine.  Season with salt and pepper  to taste

Adapted from

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