Printable page 
Difference between revisions of "Cardoon salad"
From Cookipedia
| Line 43: | Line 43: | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
[[Category:Egg recipes]] | [[Category:Egg recipes]] | ||
| − | |||
[[Category:Salad recipes]] | [[Category:Salad recipes]] | ||
[[Category:Starters]] | [[Category:Starters]] | ||
[[Category:Sundries]] | [[Category:Sundries]] | ||
[[Category:Vegetable recipes]] | [[Category:Vegetable recipes]] | ||
Revision as of 09:12, 24 August 2008
Cardoon salad - about this recipe
You probably need to be growing cardoons, or living in Italy to make this, however, if you are...
Servings
Serves 4
Ingredients
- 1 cardoon stem
- Juice of 1 lemon
- 4 hard-boiled eggs
- Bunch of freshly picked parsley
- 3 tablespoons good olive oil
- 1 tablespoon breadcrumbs
- Pinch of sea salt
Method
- Set a large pan of water boiling
- Add the lemon juice and a pinch of salt
- Top and tail the stalk
- With a mandoline, remove all of the strings from the edge
- Cut into 5 cm (2") lengths (as if were celery)
- Drop the pieces into the water before they discolour
- Lower the heat and simmer for 45 minutes
- Peel and chop the hard-boiled eggs
- Drain the cardoon and set on a tea towel to cool and dry
- Arrange the cardoons and eggs in a bowl
- Heat a small pan and the olive oil and fry the breadcrumbs until golden brown
- Allow to cool and then sprinkle over the salad
Serving suggestions
Serve at room temperature
Variations
Use garlic oilive oil
