Friar's Barbeque Salad

Ingredients for 4 servings:

• 2 bunch of vegetables (monk’s beard or Barba di Frate, approx. 400 g)
• 1 tbsp capers, small
• 2 sprigs of parsley
• 2 sprigs basil
• 40 g almonds, peeled, roughly chopped
• 2 tbsp Aceto balsamico, white
• 4 tbsp olive oil
• 1 tbsp butter
• Salt
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Monk’s beard salad

Clean and finely chop the parsley and basil. Whisk with the capers, vinegar, and olive oil to create a lovely vinaigrette. Season with salt and chili powder. Lightly toast the almonds in a pan without fat. Let cool and add to the vinaigrette. Trim the roots of the monk’s beard, then trim and wash them. Heat the butter in a frying pan, add the monk’s beard while still dripping wet, and sauté for about 5 to 7 minutes. Make sure it stays nice and crisp, otherwise it will quickly develop a grassy flavor. Remove from the pan, toss with the vinaigrette, and let cool. This salad goes wonderfully with white meat or fish, or as a vegetarian version with a fresh, crusty baguette.