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A recipe from Cameron Macpherson - Selkirks
SPINACH & JERUSALEM ARTICHOKE SALAD
INGREDIENTS
200g baby spinach
200g Jerusalem artichokes, well washed and sliced
50g Spanish onion, sliced
1 anchovy, finely diced
½ bunch parsley, roughly chopped
½ bunch chives, roughly chopped
rind of 1 lemon, grated
50ml Selkirk’s vinaigrette (will be available for sale at the Farmer’s Market)
salt and pepper to taste
METHOD
Combine all ingredients.
Serve with your favourite piece of fish or as a side salad for four people.
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