Cardoon salad

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Cardoon salad
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:Average difficulty
Recipe author:Chef
First published:24th October 2012
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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.


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Ingredients

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Method

  1. Set a large pan of water boiling
  2. Add the lemon juice and a pinch of salt
  3. Top and tail the stalk
  4. With a mandoline, remove all of the strings from the edge
  5. Cut into 5 cm (2") lengths (as you would with celery)
  6. Drop the pieces into the water before they discolour
  7. Lower the heat and simmer for 45 minutes
  8. Peel and chop the hard-boiled eggs
  9. Drain the cardoon and set on a tea towel to cool and dry
  10. Arrange the cardoons and eggs in a bowl
  11. Heat a small pan and the olive oil and fry the breadcrumbs until golden brown
  12. Allow to cool and then sprinkle over the salad

Serving suggestions

Serve at room temperature

Variations

Use garlic olive oil

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