Sweet and Sour Salad Recipe

Ingredients

Serve 4-6

• 1/2 cardoon, tough stalks removed and coarsely chopped

• 1/2 small cauliflower, cut into florets

• 2 artichoke hearts, cut into quarters and finely sliced

• 6 stalks celery, thinly sliced

• 2 fennel bulbs, thinly sliced

• 1 small onion, finely chopped

• 2 tbsp extra-virgin olive oil

• 2 tbsp water

• 1 tbsp sugar

• 4 tbsp white wine vinegar

• 1 tbsp tomato paste/concentrate

• 2 tbsp salt-cured capers, rinsed of salt

• 2 tbsp black olives

• 2 tbsp golden raisins/sultanas

• 1/8 tsp salt

• 1 orange, washed and finely sliced

• 1 lemon, washed and finely sliced

Method:

1. Cook the cardoon in a large pot of salted, boiling water for 20 minutes.

2. Add the cauliflower and artichokes and cook for 5 minutes. Add the celery and fennel and cook for 5 minutes. Drain and let cool completely.

3. Sauté the onion in the oil in a small frying pan over medium heat for 2 minutes. Add the water, cover, and cook over low heat for 10 minutes.

4. Add the sugar and cook for about 10 minutes, or until the sugar begins to caramelize.

5. Add the vinegar and tomato paste. Cook for 4 minutes. . Add the capers, olives, and raisins. Season with salt and remove from the heat.

6. Arrange the orange and lemon slices on a serving dish. Arrange the vegetables over the oranges and lemons and drizzle with the sauce. Serve warm.