Sunchoke, Rutabaga & Mushroom Cakes with "Caesar" Dressed Baby Bitter Green Salad, Croutons, and Braised Collards
Recipes by Farmers’ Chef James Edwards and Charlotte Coman.Sunchoke, Rutabaga & Mushroom CakesOyster mushrooms, sliced ¼-inch thickSunchokes1 Rutabaga2 cloves garlic, minced1 teaspoon sea salt5 cracks black pepper3 tablespoons all-purpose flour2 eggsIn a skillet over medium-high heat add a swirl of canola oil. Add mushrooms and sauté until deep golden brown. Remove from heat and let cool. Do not clean pan.Using a cheese grater, grate the sunchokes and rutabaga into a bowl. Add the garlic, salt, pepper, flour, and eggs, and mix well to combine. In the bowl separate the cakes into about seven portions of equal size. Using your hands, squeeze out excess juice from each portion, and them into balls. Gently press each ball to flatten the top and bottom, while shaping the sides. Your patties can either look chubby like crab cakes, or thinner like potato pancakes. Your call!Return skillet to medium-high heat and coat with canola oil. Sear cakes on top and bottom for a few minutes, until each side is golden brown. "Caesar" Dressing3 egg yolks1 clove garlic, grated or mincedSea salt and pepper to taste3 tablespoons apple cider vinegar¼ cup olive oilPinch of smoked paprikaPinch of espeletteCombine all ingredients in a jar. Shake vigorously to emulsify. Toss with bitter greens. CroutonsYellow Dog cranberry pecan rye bread, cubedToss with EVOO and toast in a hot skillet for a few minutes until each side is golden brown. Sprinkle atop bitter greens salad. Serve with braised collards (find the recipe here) and sunchoke, rutabaga & mushroom cakes drizzled with extra dressing.