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March Salad

  • 40 minutes
  • Easy
  • Side dishes and salads

Ingredients: Per 4 servings

  • 4 artichoke hearts
  • 2 carrots
  • 1 celeriac
  • 3 oz spinach, fresh
  • garlic
  • parsley
  • 1 slice bell peppers, roasted
  • 2 fillets anchovies
  • Extra Virgin Olive Oil
  • salt and pepper


Separately, boil the artichoke hearts, carrots and celery root cut into slices. When al dente, drain the boiled vegetables, let cool and then dice. Collect the vegetables on a large plate and mix with raw spinach. In a blender, place 5 tbsp oil, a large bunch of parsley, a clove of garlic, a slice of roasted pepper, 2 anchovy fillets and a tiny pinch of salt and pepper. Puree on low speed until you have a smooth sauce. Dress the March salad with this sauce and serve immediately.