White thistle salad

White thistle salad

The thistle, of Mediterranean origin, is a vegetable harvested in winter of great nutritional value, if we accompany it with Corona de BaenaExtra Virgin Olive Oil, which reminds us of freshly cut fruit with a slight touch of bitterness and spiciness, we get an enviable salad that is easy to prepare.

1. Wash and clean the thistle stalks very well, removing all the hard strands and the skin that covers the inside.
2. Once cleaned, cut them into large pieces and place them in a bowl with water and the juice of a lemon so that they do not darken.
3. Remove the crust from the bread and let the crumb soak in water.
4. In the mortar or blender, along with the salt, add the garlic, cumin, and the zest of the orange peel. Make a mash with all of it.
5. Add the crumb and a little water. Keep whisking until you get a thin and thick paste.
6. Add the extra virgin olive oil Corona de Baena little by little while we continue mixing. Finally, add a few drops of vinegar.
7. Drain the thistle, cut into small cubes, and place in a salad bowl. Pour the mash over them and add fresh water.
8. This salad is eaten with a spoon and is delicious.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5