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 review Need cardoons! 3.2/5 Great recipe, but where do you get cardoons from now? Paul R Smith

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

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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