Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cardoon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.
Category:Sicilian Recipes
Category:Sicilian Salads
Category:Italian Recipes
Category:Salad Recipes