CURLED CARDOON SALAD WITH FROZEN PARTRIDGE PATÉ AND BLACK OLIVE PURÉE

INGREDIENTS 

4 red cardoons from Navarra, ripened in soil between December and February 
1⁄2 lemon 
Olive oil
Garlic 
Vinegar
2 home-pickled partridges
Black olives from Aragon
100 cl double cream
100 gr celery
Chives

PREPARATION

Cardoon
Wash, peel and pull off any threads. Cut into rectangles measuring 3 x 4 cm and make lengthwise and crosswise cuts at both ends. Soak in iced water with the 1⁄2 lemon to curl.

Dressing
In a traditional mortar, crush garlic with olive oil and a touch of aged vinegar. Transfer to a steel bowl and use to dress the cardoon.

Iced partridge paté
Bone the pickled partridges. Discard the bones and fat. Blend the pickled meat, vegetables and oil in the Thermomix with the cream and chopped celery until a smooth mixture is formed. Transfer to Pacojet containers and process just before serving.

Black olive purée
Stone the olives and crush with Maldon salt, chives and Empeltre virgin olive oil from Alcazaba del Ebro.

TO SERVE

Place some olive purée on the base of the plate and top with the
partridge paté. Sprinkle with a little flaked salt. Dress the cardoon
and serve alongside the paté.