Purslane, Artichoke, Manouri Cheese and Black Olive Salad
ediblejersey.ediblecommunities.com
Raw sliced artichokes, a salad fixture in the South of France, have enough texture to stand up to the crunchy purslane. The black olives and cheese add saltiness and depth of flavor.
Ingredients
- 2 lemons
- 8 to 10 baby artichokes
- 6 ounces (4 cups) tender purslane tips and small leaves
- ¼ cup pitted brined black olives, drained
- 5 ounces manouri or feta cheese, cut into small cubes (1¼ cups)
- 1/3 cup extra-virgin olive oil
- 1 to 2 teaspoons cayenne pepper to taste
More Like This
Purslane Salad with Cherries and Feta Recipe
petitegourmets.com
Purslane Potato Salad
pathwaystofamilywellness.org
Raw Artichoke Salad with Parmesan and Mint | Saveur
saveur.com
Purslane and Watermelon Salad | America's Test Kitchen
americastestkitchen.com
Olive Tomato Feta Salad with Artichokes Recipe | SideChef
sidechef.com
Truffle and Artichoke Salad | Saveur
saveur.com
Artichoke Niçoise salad recipe | Gourmet Traveller
gourmettraveller.com.au
Lemony Artichoke and White Bean Salad | Savory
savoryonline.com