Combine the walnuts, parsley, orange zest, and garlic in a small bowl, mixing well.
Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the sunchokes. Transfer to a bowl and drizzle with the olive oil, tossing well (be sure to coat the sunchokes well, to prevent oxidation). Season with salt and pepper, sprinkle with the gremolata, and serve.
To toast nuts, spread them on a baking sheet and toast in a 350 degree F. oven, stirring occasionally until fragrant and golden brown, 8 to 10 minutes, depending on the type of nut. Pine nuts can burn easily so check on them frquently. Transfer to a plate to cool.
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This page created September 2010
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