Cardoons Salad

Description

• Serves: 6 – 8

Ingredients

• 2 small bunches of cardoons
• 8 tablespoons of olive oil
• 4 tablespoons of your preferred vinegar or juice of 2 lemons
• ½ teaspoon of sugar (optional)
• salt and pepper to taste
• parsley for garnish

Directions

Preparing the Cardoons

1. When preparing cardoons for cooking, wear utility gloves to avoid staining your hands.
2. Prepare a large bowl with enough water to soak the cardoons after they are trimmed, add to it 1 full tablespoon of salt and the juice of a lemon to prevent discoloration.
3. Cut and discard about 1 inch from the top and trim the base far up enough so that the stalks can be easily separated.
4. Using a potato peeler, remove the strings from the stalks, cut cardoons across into 2 inches pieces and place in the basin with the acidulated and salted water.
5. Drain and rinse the cardoons.
6. Place them in a large pot, add 1 and ½ tablespoons of salt cover with cold water 2 inches above the cardoons and bring to a boil.
7. Lower heat and simmer uncovered.
8. After 45 minutes check if they are tender or cook for an additional 15 minutes to ½ hour until they are ready.
9. Place the cardoons in a colander to drain and cool.
10. Shake a few times to eliminate excess water.

Preparing the Salad

1. Blend together olive oil, vinegar, sugar and pepper.
2. Set aside.
3. Arrange the cardoons in a serving dish and taste for salt, add if needed.
4. Drizzle the dressing over the cardoons.
5. Garnish with parsley and serve at room temperature.