Recipe: Bar Tartine’s Sweet Potato Salad with Avocado, Feta and Pickled Green Walnuts

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Photo: Chad Robertson for Bar Tartine: Techniques & Recipes (Chronicle Books, November 25, 2014
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Photo: Chad Robertson 

This week we hear from Nicolaus Balla and Cortney Burns of Bar Tartine in San Francisco. Their new book Bar Tartine: Recipes and Techniques was one of the most anticipated cookbooks of the year.

My prediction is that we’ll be seeing a lot more pickled green walnuts on menus in 2015. If you can’t find them, try using pickled artichokes as a substitute.