This side dish is quite typical in Rome and Lazio, often paired with meat or fish or even eaten alone. It is usually dressed simply with Extra Virgin Olive Oil and lemon, however we have decided to serve it with a homemade sauce made from yoghurt, mustard and lemon.
Serve 4, Preparation time 20 mins, Cooking time 4 mins
- Agretti / Monk’s Beard about 400g
- 200 g natural yoghurt
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 tablespoon Lemon or lime juice
- 1 tablespoon light Mustard
- Salt, a pinch
Pour the yoghurt into a bowl, add a pinch of salt, the lemon or lime juice, EVOO and mustard.
Mix well to flavour all the ingredients and refrigerate for at least 30 minutes. This way the sauce will be more flavoursome and more delicious.
Using a knife, cut off the roots and rinse the green leaves of monk’s beard under running cold water to remove any impurities.
Soak them for 10 minutes in a bowl with water and tsp of bicarbonate of soda, drain and run under cold running water.
Drain and rinse again.
Fill a pot with water and as soon as it comes to the boil, add a pinch of salt and blanch the monk’s beard for about 3 to 4 minutes at the most. As soon as they have been drained, place them suddenly in cold water (or icy water) so as to stop the cooking process and maintain their bright colour. Drain and dry them.
Dress monk’s beard with the salad dressing.