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Agretti Salad

Insalata di Agretti
A wild springtime green, agretti is also known as salsola soda and barba del frate. This annual has long, chive-like foliage and a strong taste and is not only a healthy and classic salad, it can also be braised in olive oil and served as a side with seafood, or incorporated into a frittata.

Serves 4


1 bunch agretti

4 tablespoons Filippo Berio extra virgin olive oil

2 large grapefruit

1/4 cup toasted sunflower seeds

Salt to taste

Shavings of Montasio cheese


Soak the agretti in a bowlful of water for a couple of minutes.

Meanwhile bring 3 cups of water to a boil and add salt.  Add the agretti and cook for about 5 minutes over low heat.

Drain and plunge the leaves into ice water.

Cut and peel one grapefruit into sections

Squeeze the juice from the other grapefruit.

In a bowl whisk 4 tablespoons of extra virgin olive oil with the grapefruit juice.  Add salt to taste.  Set aside.

Spin dry the agretti leaves and place them in a salad bowl.  Pour dressing over them and mix well.  Add the grapefruit sections and toss again.  Sprinkle with the sunflower seeds and cheese shavings and serve.

This salad can also be served raw.

This recipe is featured on show 2412 - Classic and New Salads.


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