Serves 4 people

Ingredients 

• 3 tablespoons coarsely chopped hazelnuts
• 2 tablespoons minced shallot
• 1/4 teaspoon grated garlic
• 2 tablespoons red wine vinegar
• Salt
• 14 ounces (395 g) 2-inch (5-cm) sunchokes, scrubbed and trimmed
• 14 ounces (395 g) small butterball potatoes
• 4 tablespoons olive oil, plus more for the baking sheet
• 1 teaspoon minced fresh rosemary
• 2 cups (70 g) arugula
• Cracked black pepper

The success of this salad is in the uniform sizing of the potatoes and the sunchokes. You want them to cook at the same rate, and blend together in the salad. This dish is also best served warm or at room temperature.

1. Preheat the oven to 400°F (205°C).

2. Spread the hazelnuts on a rimmed baking sheet and toast in the oven for 4 to 5 minutes, until golden brown. Remove to a plate and return the empty baking sheet to the oven to heat; leave the oven on.

3. Put the shallot and garlic in a small bowl, add the vinegar, and set aside to pickle lightly.

4. Bring a medium pot of lightly salted water to a boil. Drop the sunchokes in the boiling water, return to a boil, and cook for 10 minutes, or until they are tender but still firm. Remove from the water with a slotted spoon.

5. Bring the water back up to a boil, add the potatoes, and cook for 15 minutes, or until tender. The skins may start to tear, and that’s okay. Drain well.

6. Toss the potatoes and sunchokes in a large bowl with the rosemary, 1 tablespoon of the oil, and ½ teaspoon salt. Remove the baking sheet from the hot oven, drizzle the surface with oil, and spread the potatoes and sunchokes on the pan. Roast for 20 to 25 minutes, until golden brown.

7. Whisk the remaining 3 tablespoons oil into the shallot mixture to make a somewhat thick dressing. Drizzle the sunchokes and potatoes with the dressing and toss with the arugula. Scatter with the hazelnuts, season with salt and cracked pepper, and serve.