Roasted Globe Artichoke, Goat’s Curd and Walnut Salad

Name: Roasted Globe Artichoke, Goat’s Curd and Walnut Salad
Yield: Serves 8
Cuisine: Australia
Ingredients: 1 Punnet Baby Red Garnet, Trimmed; 32 Red Shiso Leaves; 16 Nasturtium Leaves; 16 Pea Shoots; 32 Sprigs Red Dandelion; 64 Sprigs Red Elk Leaf; 32 Walnut Halves; 50 ml (1¾ fl oz) Grapeseed Oil; 64 Sprigs Salad Burnet; 250 g (9 oz) Fresh Goat’s Curd; 40 g (1½ oz) Black Winter Truffle; Fine Sea Salt; 80 ml (2½ fl oz) Clarified Brown Butter; 1 Teaspoon Honey; 1 Sprig Rosemary; 1 Sprig Thyme; 550 ml (19 fl oz) Extra Virgin Olive Oil; 1 Garlic Clove, Finely Sliced; 24 Globe Artichokes; Juice of 1 Lemon

Preparation info

Serves
8

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

This is a simple salad of roasted globe artichokes, goat’s milk curd, rare herbs and a dressing of brown butter, truffle and honey. Walnuts and sliced truffle give it added texture.

Ingredients

24 Globe Artichokes
Juice of 1 Lemon
550 ml

Oceania
Australia
Sydney
Vegetarian
Gluten-free

Method

Peel the artichokes, leaving a small stem. Remove the leaves and choke to expose the bases, then submerge each into a mixture of the lemon juice and 500 ml (17 fl oz/2 cups) of ext