Artichoke, Wild Asparagus, Purslane and Olive Salad on Bruschetta

With Buffalo Mozzarella and Tomatillo Salsa

Preparation info
    • Difficulty


Appears in
Salads: The new main course

By Peter Gordon

Published 2005

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Wild asparagus are a beautiful shade of green, with a lovely grassy asparagus taste. They arrive around May in the UK and if you have trouble finding them just use thin asparagus. The buffalo mozzarella I used for this dish was truly delicious – and truly expensive, as it was flown in from Napoli the day before. It was a taste experience that photographer Jean Cazals said he’d not had before but would like to repeat often. Tomatillos can be replaced with tomatoes, but choose ones that are s