This is a perfect, mouth-watering, lemony sweet-tart cake.
Smoking food with black tea leaves can result in a highly smoky and overpowering flavor. This dish goes for a tamer smoke quality, infusing potatoes by boiling them in brewed tea and then tossing them with aromatic spices and fresh ginger.
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.