This herb sauce for greens resembles mayonnaise, but is a bit lighter, and will be easier to digest when it's really hot out. To make blanched greens with herb sauce for 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- ** The Greens **
- A head of Catalogna, or Asparagus Chicory (see link below)
- A pound (500 g) barba di frate, or agretti (see link below)
- Salt
- ** The Dressing **
- The yolks of 2 hard-boiled eggs
- 1 tablespoon balsamic vinegar
- The juice of a lemon
- 1 tablespoon plain reduced fat yogurt
- 1/2 teaspoon honey
- A small bunch chives
- A small bunch marjoram
- 2 sprigs parsley
- A pinch of powdered hot pepper
- Salt to taste
Preparation:
Mash the yolks in a bowl with the lemon juice, yogurt and vinegar. Mix well and then work in the honey. Mince the herbs and add them too, together with the pinch of hot pepper. Check seasoning and keep cool.
Set two pots of water to boil; while they're heating wash the greens separately, trimming any roots you may find. When the pots begin to bubble lightly salt them and cook the greens for about 10 minutes. Drain the greens, mix them together in a bowl, pour the sauce over them, and serve.
Yield: 4 servings blanched greens with herb sauce.
Set two pots of water to boil; while they're heating wash the greens separately, trimming any roots you may find. When the pots begin to bubble lightly salt them and cook the greens for about 10 minutes. Drain the greens, mix them together in a bowl, pour the sauce over them, and serve.
Yield: 4 servings blanched greens with herb sauce.
