Mary Miso - Recipes for every day - Cookbooks
Lemon dressing:
zest of 1 lemon
juice of ½ lemon
3 table spoons aceto balsamico
2 table spoons white balsamico
1 table spoon soy sauce
1 tea spoon cane sugar
7 table spoons olive oil
salt and pepper
500g thin green aspargus, cut ends
300g fregola sarda
70g black stoneless olives, cut in rings
9 sun-dried tomatoes in olive oil, diced
1 bunch of chive, chopped
1 bunch of chervil, chopped
½ bunch of flat leaf parsley, chopped
Lemon dressing:
Mix all ingredients and season with salt and pepper.
Cook aspargus in salted water al dente. Take them out of the water with a skimmer and cool in cold water. Add lukewarm to the dressing.
Cook fregola sarda in water al dente. Cool in cold water and add lukewarm to the dressing.
Mix with remaining ingredients and season with salt, pepper, white balsamico and olive oil.
Fregola sarda is available in italian specialtiy shops or at Globus.
