* 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 you would with 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

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