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Sunchoke and Spinach Salad

Well, that was an unexpected treat.

A very simple list of ingredients, sunchokes, spinach, salt, pepper, olive oil and red wine vinegar.

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But the first ingredient, aka Jerusalem artichokes, was unfamiliar to me and proved impossible to locate within a 50-mile radius of where I live in eastern Ontario. However, one of my co-conspirators, Jerry, came to my assistance, bought some at the Saint Lawrence Market in Toronto & mailed the sunchokes to me. Thanks again, Jerry.

The sunchokes are soaked, cleaned & sliced. The baby spinach is washed, spun-dried and torn into smaller pieces. Both ingredients are combined & mixed with some olive oil, salt, pepper & red wine vinegar.

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The final result. A very good simple-to-prepare salad.

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What I liked about this recipe:

Sunchokes were a novel experience for me - a big plus in taking part in this project.

The combination of textures worked very well.

What I didn't like about this recipe:

The difficulty of obtaining the sunchokes was a major issue - but not a problem with the recipe itself.

Would I make it again?

Well, actually I already have. Jerry sent enough sunchokes for another salad, which we enjoyed a couple of days after the first one.

And, more significantly, I have recently discovered that one of my brothers has sunchokes growing along a fence line on his property. I'll plant some in a couple of months and have my own supply from now on.

I thought this was an excellent salad.

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This page contains a single entry from the blog posted on March 16, 2011 6:00 AM.

The previous post in this blog was Crisp-Fried Zucchini Blossoms.

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