Spinach and Sunchoke Salad

Submitted by StevenHB

"Insalata di Spinaci e Tpinambur"

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 4

ingredients

• 1⁄2 lb jerusalem artichoke, AKA sunchokes
• 1⁄2 lb fresh spinach, very young and crisp
• salt and pepper
• olive oil
• red wine vinegar, preferably imported French

directions

1. Soak the artichokes in cold water for a few minutes. Scrub thoroughly under running water or peel. Slice as thinly as possible (use a mandolin [carefully!] if you have one).
2. If using adult spinach (vs baby) , detach the stems from the spinach, removing the central stalk from the leaves. Wash well and drain, shaking off as much water as possible. Dry in a dishtowel. Tear leaves in two or three. Place in a bowl.
3. When ready to serve, toss with salt and pepper (be generous), oil to coat, and a bit of vinegar.