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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

Preparation:

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.