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Foraged Flavor's Purslane, Artichoke, Manouri Cheese, and Black-Olive Salad
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In this baby artichoke recipe, adapted from Foraged Flavor (Clarkson Potter; $25), a cookbook collaboration between Daniel’s forager, Tama Matsuoka Wong, and its chef de cuisine, Eddy Leroux, the thistles’ crispness matches the purslane. Add manouri cheese, black olives, and cayenne pepper for salt and spice, and you’ll have a terrifically simple, lightly acidic salad.
Ingredients
2 lemons8 to 10 baby artichokes
6 ounces tender purslane tips and small leaves
1/4 cup pitted, brined black olives, drained
5 ounces manouri or feta cheese, cut into small cubes
1/3 cup extra-virgin olive oil
1 to 2 tsp. cayenne pepper, to taste