Cardoon salad
You probably need to be growing cardoons, or living in Italy to make this, however, if you have access to them, here is a recipe for them.
| Cardoon salad | |
|---|---|
 |
| Cardoons from our garden; May | |
| Servings: | Serves 4 |
| Calories per serving: | 87 |
| Ready in: | 55 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewNeed cardoons! 3.2/5 Great recipe, but where do you get cardoons from now? |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Serving suggestions
Serve at room temperature
Variations
Use garlic olive oil
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