The beard of a Monk. An Italian spring salad. Serves 2.
toast the almonds in a dry pan and set aside. Chop parsley and basil and wash the capers.Mix oil and vinegar and half a lemon juice with the spices
Chop off the brown stem and wash the veg thoroghly. Melt the butter in a pan and toss in the wet veg and cook for 5-7 min on medium heat. Drench with lemon juice. Mix with the dressing. Add the tomatoes
get the salad on a plate and sprinkle the almonds on top. Serve with some lemon slices