The salad baskets with agretti are a complete main dish, topped with chickpeas, hazelnuts and aromatic herbs.
This is the season of agretti, or ‘barba di frate’ as we call it here — sweet, bright green, delicate tufts.
I love preparing the agretti lightly boiled and dressed with oil and lemon, but if they are leftover they are excellent in a salad, as in this case.
Properties of agretti:
Agretti are rich in vitamin C, vitamin A, magnesium, potassium and calcium. They are remineralizing and cleansing.
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See some recipes for how to serve agretti:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 baskets
- Cooking methods: Air frying
- Cuisine: Healthy
- Seasonality: Spring
Ingredients — Salad baskets with agretti
- 2 whole wheat flatbreads (piadine)
- 3.5 oz (about 4 cups) mixed salad greens
- 3.5 oz (about 1/2 cup) cooked chickpeas
- 1 bunch agretti, boiled
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 pinch coarse sea salt
- 10 whole peeled hazelnuts
- 1 tsp marjoram
Steps — Salad baskets with agretti
Prick the flatbreads with the tines of a fork and brush with extra virgin olive oil. Also brush the bowls that will hold the flatbreads like baskets with oil. Place in the air fryer for 10 minutes at 356°F or in a regular oven for the same time until they become crispy. Let cool.
Flatbreads for baskets
Flatbreads shaped into baskets
For cooking dried chickpeas see the legumes soaking and cooking.
In the meantime, wash the mixed greens well — escarole, arugula, Treviso radicchio, whatever you prefer. I added the boiled chickpeas, the boiled agretti, the hazelnuts and dressed with oil and lemon, a pinch of salt and some marjoram.
Like all salads, once dressed they’re best eaten quickly. If a piadina basket is leftover you can toast it. In the piadina basket you can put a mix of seasonal salad greens, such as the detox winter flowers salad or in summer the farro salad with green beans and eggplant, or the spring field salad.
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