Eat & Drink
Originally published on Wednesday, 21st March 2007
Monk’s Beard with Lemon, Olive oil and Sea Salt
In collaboration with Eat Drink Talk
Serves 2 as a sidedish
Monk's beard (also known as goat's beard) is a succulent and delicious green shoot whose season lasts a brief 5 weeks each spring.
It is best prepared very simply to appreciate its luscious, vibrant flavour. Beware of becoming too attached however, as it can seem like a very long 11 months until it comes into season again.
Ingredients
1 bunch monk's beard, rinsed under cold running water, trimmed of roots
Juice and zest of half a lemon
8 tbsp olive oil
Sea salt
Instructions
Bring a large pot of lightly salted water to the boil. Add the monk's beard and boil for 2-3 minutes or until bright green and just slightly softened. Place in a colander under cool running briefly to halt the cooking. Shake the colander a few times to remove any excess water which may cling to the greens.
Combine the lemon zest, juice and olive oil and whisk well to combine. Place the monk's beard on a wide serving place and pour over the dressing. Sprinkle with the sea salt to taste and serve the monk's beard while it is still warm.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk