Cardoon Salad with Marinated Anchovies
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
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Cooking tools:
- Pot
- Stove
- Colander
- Peeler
- Chef's knife
- Cutting board
- Glass dish
- Refrigerator
- Plastic wrap
- Grater
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Salad plate
Ingredients
- 9 fresh anchovies or small sardines, cleaned and fileted, heads removed
- Coarse kosher salt
- 3 lemons
- 2 stalks cardoons, washed
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 tsp. black peppercorns
- 1 Tbsp. white wine vinegar
- 1 cup extra-virgin olive oil
- 1 shallot, peeled and finely diced
- 1 salt-packed whole anchovy or 2 flat oil-packed anchovy filets
- 1 clove garlic, crushed and peeled
- 2 stalks celery, thinly sliced on the bias
- Freshly ground black pepper
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