Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 bunches vegetables (monk`s beard or Barbe di Frati, approx. 400 g)
- 1 tablespoon capers, small ones
- 2 sprigs parsley
- 2 sprigs basil
- 40 g almond (s), peeled, rouhly chopped
- 2 tablespoon balsamic vinegar, white
- 4 tablespoon olive oil
- 1 tablespoon butter
- salt
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Clean and finely chop the parsley and basil. Beat with the capers, vinegar and olive oil to a nice vinaigrette. Season with salt and chili powder.
- Lightly toast the almonds in a pan without fat. Let cool and add to the vinaigrette.
- Cut off the roots of the monk`s beard, then clean and wash. Heat the butter in a frying pan, put the monk`s beard in dripping wet and sweat for about 5 to 7 minutes. Make sure that it stays nice and crunchy, otherwise it quickly acquires a grassy taste. Remove from the pan, mix with the vinaigrette and allow to cool.
- The salad goes wonderfully with white meat or fish or as a vegetarian variant with a fresh, crispy baguette.
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