Cardoons Salad

Prep Time:

Cook time:

Serves: 6-8

Description
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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

Directions
Preparing the Cardoons:
 * 1) When preparing cardoons for cooking, wear utility gloves to avoid staining your hands.


 * 1) 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.


 * 1) Cut and discard about 1 inch from the top and trim the base far up enough so that the stalks can be easily separated.


 * 1) 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.


 * 1) Drain and rinse the cardoons. 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.


 * 1) Lower heat and simmer uncovered. After 45 minutes check if they are tender or cook for an additional 15 minutes to ½ hour until they are ready.

Place the cardoons in a colander to drain and cool. Shake a few times to eliminate excess water.

Preparing the Salad:


 * 1) Blend together olive oil, vinegar, sugar and pepper. Set aside.Arrange the cardoons in a serving dish and taste for salt, add if needed.


 * 1) Drizzle the dressing over the cardoons.


 * 1) Garnish with parsley and serve at room temperature.