Title: French Cardoon Salad
Categories: None
Yield: 1 Servings

Cardoon heads
Olive oil vinaigrette
Chopped parsley
Chopped chervil
Chopped chives

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
on Feb 20, 1997.