Cardoon Salad

Name: Cardoon Salad
Cuisine: Spain
Ingredients: 3–4 leaves cardoon hearts (innermost leaves); salt; olive oil; vinegar; 2 hours water (for soaking)

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

3–4 leaves cardoon hearts (innermost leaves)
salt
olive oil
vinegar
2 hours water (for soaking)

Instructions

Clean the cardoon hearts, using only the innermost three or four leaves. Make a shallow slit along the length of each leaf with a knife, then cut them into small pieces. Submerge the pieces in water for about two hours; during this time they will curl and become tender. Drain the water thoroughly. Dress the cardoon with salt, olive oil, and vinegar to taste.