Spring salad with hazelnuts (Insalata d'asparagi, Parmigiano e nocciole) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 21) by Lynne Rossetto Kasper
- asparagus
- dandelion greens
- hazelnuts
- Parmigiano Reggiano cheese
-
EYB Comments
Can substitute curly endive, green-leaf lettuce, and/or mâche for dandelion greens.
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.