Spanish Cardoon Salad

Ingredients

• white stems of a washed and trimmed cardoon
• white stock
• a glass of Chablis
• a peeled onion stuck with 2 cloves
• season with salt
• pepper
• a mayonnaise
• a spoonful or two of tomato puree
• a little chopped tarragon
• chives

Method

1. 1

   Cut cardoons into sticks, blanch in vinegar-flavored water, drain, and cool.

2. 2

   Cover with stock and Chablis, add onion, season, cook, drain, and serve with mayonnaise mixed with tomato puree, tarragon, and chives.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

Spanish Carrioon Salad. Cut the white stems of a washed and trimmed cardoon into short sticks, removing the outer skin. Blanch them in boiling water, flavoured with vinegar, then drain, and let them cool. Arrange them in a stew-pan, and cover them with white stock and a glass of Chablis. Add a peeled onion stuck with 2 cloves and a sprig of parsley ; season with salt and pepper. When the cardoons are cooked, drain them on a cloth. Serve them in a vegetable dish, covered with a mayonnaise, to which a spoonful or two of tomato puree and a little chopped tarragon and chives

Cook this with the app: pantry check, scaling, and the assistant.