Jerusalem Artichokes and Bay Leaf Salad
Jerusalem Artichokes and Bay Leaf Salad This is great as a light meal, but can also be served as a side dish with your favourite meat or fish.
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Cooking tools:
- Skillet
- Stove
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 400g Jerusalem artichokes, peeled and cut into cubes
- 2 garlic cloves, peeled and finely sliced
- 4 bay leaves
- 1 tbsp white wine vinegar
- Sea salt
- Black pepper
- 100g raw spinach leaves
- ¼ red onion, peeled and chopped
- 1 spring onion, trimmed and chopped
- 10 cherry tomatoes, halved
- 1 tbsp parsley, chopped
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