Summary

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

1. 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.
2. Lightly toast the almonds in a pan without fat. Let cool and add to the vinaigrette.
3. 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.
4. The salad goes wonderfully with white meat or fish or as a vegetarian variant with a fresh, crispy baguette.