Cardoons a la Greque
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe Courseappetizer, side dish
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, vegetarian
Taste and Textureherby, juicy, light, nutty, savory, tangy, tart
Type of Dishsalad
- 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
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.
1989 Julee Rosso and Sheila Lukins