Spinach and Jerusalem Artichoke Salad

Name: Spinach and Jerusalem Artichoke Salad (Ensalada de espinaca y alcachofas de Jerusalen)
Ingredients: Sherry Vinegar Dressing; 500 g Jerusalem artichokes, peeled and sliced paper-thin; 500 g young spinach leaves, washed and dried

Ensalada de espinaca y alcachofas de Jerusalen

Preparation info

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a colourful, crunchy salad for those who want to eat something light with a piece of meat or fish.

Ingredients

500 g young spinach leaves, washed and dried
500 g Jerusalem artichokes, peeled and sliced paper-thin

Vegan
Gluten-free

Method

In a large salad bowl, toss the spinach, Jerusalem artichokes and dressing together until evenly mixed. Taste for seasoning. Jerusalem artichokes will discolour if not dressed immediately, so if you want to prepare things beforehand, immerse them in cold water until you are ready. This salad is delicious with grilled lamb and Romesco.