Cardoons Salad

Description

 * Serves: 6 – 8

Ingredients

 * 2 small bunches of cardoons
 * 8 tablespoons of olive oil
 * 4 tablespoons of your preferred vinegar or juice of 2 lemons
 * ½ teaspoon of sugar (optional)
 * salt and pepper to taste
 * parsley for garnish

Preparing the Cardoons

 * 1) When preparing cardoons for cooking, wear utility gloves to avoid staining your hands.
 * 2) Prepare a large bowl with enough water to soak the cardoons after they are trimmed, add to it 1 full tablespoon of salt and the juice of a lemon to prevent discoloration.
 * 3) Cut and discard about 1 inch from the top and trim the base far up enough so that the stalks can be easily separated.
 * 4) Using a potato peeler, remove the strings from the stalks, cut cardoons across into 2 inches pieces and place in the basin with the acidulated and salted water.
 * 5) Drain and rinse the cardoons.
 * 6) Place them in a large pot, add 1 and ½ tablespoons of salt cover with cold water 2 inches above the cardoons and bring to a boil.
 * 7) Lower heat and simmer uncovered.
 * 8) After 45 minutes check if they are tender or cook for an additional 15 minutes to ½ hour until they are ready.
 * 9) Place the cardoons in a colander to drain and cool.
 * 10) Shake a few times to eliminate excess water.

Preparing the Salad

 * 1) Blend together olive oil, vinegar, sugar and pepper.
 * 2) Set aside.
 * 3) Arrange the cardoons in a serving dish and taste for salt, add if needed.
 * 4) Drizzle the dressing over the cardoons.
 * 5) Garnish with parsley and serve at room temperature.