Courtesy of Jacob Sessoms, Table
1 lb. sunchokes, washed but not peeled
Juice of 6 lemons
1/2 cup peanut oil
2 firm, crisp apples
1/2 cup hazelnut oil
2 Tbsp. sorghum
1 pinch chili flakes
1/4 lb. bitter or spicy greens (radicchio, dandelion, arugula, parsley)
1 Tbsp. coarse sea salt
1/4 cup peanuts, boiled & shucked
4 Tbsp. peanuts, toasted & chopped
Using a mandoline, shave sunchokes into eighth-inch thick slices. Dress with juice of one lemon. In a large pan, heat peanut oil to 300°F. Fry half the sunchokes over medium heat (be careful not to burn). Remove sunchokes, reserve oil, and cool. Using a mandoline, shave apples into eighth-inch thick slices. Dress with juice of one lemon. In a small bowl, whisk together reserved peanut oil and hazelnut oil, remaining lemon juice, sorghum, and chili flakes. Gently tear greens into small pieces, place in medium bowl, and dress with vinaigrette.
To serve, layer six salad plates with raw sunchoke and apple slices, and drizzle with three tablespoons of dressing. Season generously with salt. Scatter boiled peanuts, roasted peanuts, and fried sunchokes on top, then add dressed greens.