This recipe is based on one of our favorite salads at Mario Batali’s Otto. We gave it our own spin: vegan but tasty, sophisticated but affordable. Roasting the sunchokes gives the salad lots of depth and crunchy capers replace the cheese. This is now our favorite salad in our fall repertoire! Feel free to leave out the sunchokes and add tuna or roast chicken if you want a little protein.

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