Scoop up mouthfuls of this colorful and herbacious salad, and revel in the fresh flavors of Middle Eastern food. Serve with lettuce leaves or pitas for spooning and dipping.
About Ana Sortun | Maura Kilpatrick
Ana Sortun graduated from La Varenne Ecole de Cuisine de Paris and opened Oleana in 2001, immediately drawing raves from the New York Times. She was awarded the Best Chef in the Northeast by the James Beard Foundation in 2005, and opened Sofra in 2008. @sortunchef
After receiving a graduate certificate in baking at the California Culinary Academy, Maura Kilpatrick moved back to her hometown to work for many of Boston’s top chefs. In 2001, she worked with Sortun to develop the concept for Oleana, followed by Sofra in 2008. Kilpatrick has earned several nominations from the James Beard Foundation for Outstanding Pastry Chef and the title of Boston’s Best Pastry Chef from Boston magazine. @moe_pastries