Chicory Salad with Citrus Dressing over Ricotta Toast!

Ingredients

• 500 g Jerusalem Artichokes (peeled and sliced into bite‑size chunks)
• 2 Tbsp Orange Marmalade (can substitute with fresh orange juice mixed with honey)
• 1/4 cup Castelvetrano Olives (pitted and roughly sliced)
• 2 Tbsp Fresh Parsley (chopped; adds fresh herbaceous note)
• 1 Tbsp White Wine Vinegar
• 3 Tbsp Olive Oil (use a good quality extra‑virgin olive oil)
• 1/4 tsp Salt
• 1/8 tsp Black Pepper (freshly ground)
• 1 cup Canned White Beans (drained and rinsed (cannellini or great northern))
• 1 cup Ricotta Cheese (room temperature for easy spreading)
• 4 slices Sourdough Bread (sturdy slice for toasting)

Instructions

1. Prepare the Orange‑Olive Dressing

   In a small bowl whisk together orange marmalade, white wine vinegar, olive oil, a pinch of salt and pepper. Stir in the sliced Castelvetrano olives and chopped parsley until the mixture is glossy and slightly chunky.

   Time: PT5M

2. Slice the Sunchokes

   Using a chef's knife, cut each sunchoke lengthwise into quarters (first cut straight down, second cut to quarter). Then slice off the root end and separate the quarters into bite‑size chunks with a final cut. Aim for uniform pieces so they dress evenly.

   Time: PT7M

3. Combine Beans and Dressing

   Add the drained white beans to the mixing bowl with the dressing. Toss gently to coat the beans evenly; the beans will add body and protein to the salad.

   Time: PT2M

4. Mix Sunchokes into the Salad

   Add the sliced sunchokes to the bowl and toss until all pieces are lightly coated with the orange‑olive dressing and beans.

   Time: PT3M

5. Toast the Bread and Spread Ricotta

   Toast the sourdough slices until golden and crisp (about 2‑3 minutes). While still warm, spread a generous layer of ricotta on each slice.

   Time: PT5M

   Temperature: 350°F

6. Assemble the Meal‑Prep Portions

   Divide the dressed sunchoke‑bean mixture into four equal containers (about 1 cup each). Top each container with a ricotta‑toast slice or keep the toast separate to add just before eating.

   Time: PT3M

7. Final Touches and Storage

   Seal the containers, label with the date, and refrigerate. The salad keeps well for up to 3 days.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g