Sunchoke And Spinach Salad Recipes

Steps:

• In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
• Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.

Steps:

• 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).
• 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.
• When ready to serve, toss with salt and pepper (be generous), oil to coat, and a bit of vinegar.

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

Steps:

• Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
• Toss the hot sunchokes with the remaining salad ingredients.
• Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

Steps:

• Put the sliced sunchokes into a bowl and add the sunflower seeds and figs.
• In a little bowl; mix together the balsamic, limoncello, and canola oil.
• Pour the limoncello mix over the sunchoke mix and toss to coat.
• Garnish with chopped fresh parsley (optional) then serve!