Roasted Red Peppers & Sunchoke Salad

• 5 cups baby arugula
• 5 small sunchokes, thinly sliced on a mandolin or hand grater
• 1 cup roasted red peppers (widely available in most supermarkets)
• 2/3 cup sliced black olives

Dressing:

• ½ cup extra virgin olive oil
• 2 cloves garlic, minced
• ¼ cup lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper

Mix dressing ingredients vigorously with a whisk, using a covered container if desired.  Then pour over arugula and sunchokes. Top with roasted red pepper and sliced black olives.

TIP: Pre-slice sunchoke and keep submerged in cold water until ready to serve.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now