French cardoon salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cardoon heads | ||
| Olive oil vinaigrette | ||
| Chopped parsley | ||
| Chopped chervil | ||
| Chopped chives | ||
Directions
Blanche and peel the cardoon heads, complete the cooking in stock. Drain well, mix with olive oil vinaigrette and leave to cool. Scatter generously with chopped parsley, chervil and chives and serve chilled.
Posted to FOODWINE Digest 20 Feb 97 by ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...> on Feb 20, 1997.
Related recipes
- Algerian cooked carrot salad
- Bean salad francaise (or parisienne)
- Cardoons a la barigoule
- Caroline's salad
- Dandelion salad
- Fall salad
- French cabbage salad
- French tomato salad
- French-hungarian salad
- Golden fried cardoon
- Moroccan carrot salad
- Poireaux salad
- Red salad
- Salad frisee
- Snow salad
- Spanish salad
- Spring salad
- Summer salad
- Summer salad parisienne
- Winter salad