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Shankleesh Salad with Parsley and Pomegranate

Shankleesh Salad with Parsley and Pomegranate
Fresh, peppery purslane is a wonderful addition to this salad, but if you have trouble finding it, try substituting additional parsley, watercress, or spinach.
  1. 1 Lebanese (short) cucumber, peeled and diced
  2. 3 medium tomatoes, roughly chopped
  3. ¼ small red onion, finely sliced
  4. 2 handfuls bitter greens, roughly torn (try dandelion leaves, arugula, radicchio, watercress, or endive)
  5. ½ cup flat-leaf parsley leaves
  6. ¼ cup purslane leaves
  7. 1 tablespoon fresh oregano leaves, roughly torn
  8. Salt, to taste
  9. Ground black pepper, to taste
  10. ⅓ cup pomegranate seeds
  11. Extra-virgin olive oil, to taste
  12. Lemon juice, to taste
  13. 1 ball homemade shankleesh, broken into small pieces
  1. In a large mixing bowl, combine the cucumber, tomatoes, onion, greens, and herbs. Season with salt and pepper. Add the pomegranate seeds and dress with olive oil and lemon juice. Crumble the shankleesh over the top. Serve with warm bread or cheese straws.
Adapted from New Feast: Modern Middle Eastern Vegetarian
culture: the word on cheese https://culturecheesemag.com/

Greg and Lucy Malouf

Born in Australia to Lebanese immigrants, Greg Malouf—co-author of the modern Middle Eastern cookbook New Feast with pastner Lucy Malouf—offers a modern view of Middle Eastern cooking at his Michelin star UK restaurant and at Clé Dubai in the United Arab Emirates.

Katherine Hysmith

Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).

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