Cookstr.com

Cardoons a la Greque

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Cooking them in milk allows these delicious car-doons to retain their pale green color. Serve this at room temperature, but be sure to prepare it well ahead so that the flavors have time to richen.

4 portions

CostModerate

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionBuffet

Recipe Courseappetizer, side dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, vegetarian

Mealdinner

Taste and Textureherby, juicy, light, nutty, savory, tangy, tart

Type of Dishsalad

Ingredients

  • 1 bunch cardoons
  • 6 cups water
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ cup walnut oil
  • ½ cup fresh orange juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon slivered orange zest
  • ¾ teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

Trim the cardoons as you would celery. Scrape the ribbed side of each stalk with a sharp knife to remove strings and any brown skin. Cut them into ¼-inch-thick slices, dropping the slices in a bowl of cold water.

Combine the water, milk, salt, and sugar in a large saucepan and bring to a simmer. Add the sliced cardoons, and simmer for 15 minutes. Rinse under cold water and drain.

Stir the dressing ingredients together in a large bowl.

Toss the cardoons with the dressing. Let the mixture stand for several hours, loosely covered, at room temperature, stirring occasionally.

Serve as a side dish or appetizer, scooping up the cardoons with a slotted spoon.

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