Sunchoke and spinach salad from Essentials of Classic Italian Cooking (page 550) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on January 20, 2016

    When I ran into local over-wintered spinach and lovely clean Jerusalem artichokes at the farmers market on Sunday, I decided to make this salad. This is an old favorite, but one I haven't made in a few years for some reason. It's very simple. Spinach leaves and thinly sliced Jerusalem artichokes are dressed with olive oil, s&p, and a small dash of vinegar. These are quiet flavors, but the texture of this salad is fascinating and addictive with the soft spinach and crispy sunchokes. There's a nice nuttiness going on too. Not a flashy salad at all, but very enjoyable.

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