Guest & Goodies
Contact Us


Prep Time: 30 Minutes
Yields: 4 Servings

Foraging for thistles can be a fun and rewarding adventure. With careful preparation, they are a great ingredient for salad.

10 wild thistle stalks
2 tbsps salt
1 quart water
4 Roma tomatoes, cubed
2 avocadoes, peeled, seeded and chopped
salt and black pepper to taste
vinaigrette salad dressing

Note: Thistles are very prickly, so it is best to wear thick gloves while handling. Using a fillet knife, remove thorns from stalks. Cut thistle stalks into 2-inch pieces. In a large bowl, add salt, thistle stalks and water then soak until all debris and insects are removed. Remove stalks, drain and pat dry, discarding dirty water. Gently skin outside of stalks to remove tough husks. Cut stalks into ¼-inch cubes. In a medium-sized salad bowl, add thistle cubes, tomatoes and chopped avocadoes. Drizzle with vinaigrette dressing then season to taste with salt and pepper, tossing gently until blended.    














Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295