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
==Directions==
=== Preparing the Cardoons ===
# When preparing cardoons for cooking, wear utility gloves to avoid staining your hands.
# 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.
# Cut and discard about 1 inch from the top and trim the base far up enough so that the stalks can be easily separated.
# 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.
# 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.
# 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 ===
# Blend together olive oil, vinegar, sugar and pepper.
# Set aside.
# Arrange the cardoons in a serving dish and taste for salt, add if needed.
# Drizzle the dressing over the cardoons.
# Garnish with parsley and serve at room temperature.
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Category:Sicilian Salads
Category:Italian Salads
Category:Stalk vegetable Recipes
Category:Vinegar Recipes
Category:Lemon juice Recipes