| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
|
|
Cardoon heads |
|
|
Olive oil vinaigrette |
|
|
Chopped parsley |
|
|
Chopped chervil |
|
|
Chopped chives |
INSTRUCTIONS
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@OCHSNER.ORG> on Feb 20, 1997.
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