Patti Jackson’s salad in NEW YORK magazine

I Trulli and Centovini chef Patti Jackson’s Miner’s Lettuce Salad is featured in the latest issue of New York magazine! The article — which highlights the culinary and dietary advantages of pheasant eggs — contains a full recipe for the Miner’s Lettuce Salad With Roasted Asparagus, Rhubarb, Pancetta and Poached Pheasant Egg.

Read the full article here >>>