Cibes is one of the hidden treasures of Aegean cuisine. It is commonly known as an “Aegean herb” and in some regions is also called cauliflower or broccoli sprout. With its slightly bitter taste and delicate texture, it complements many recipes — from salads to sautéed dishes. Today, we combine cibes with the crispness of fresh almonds and the sharpness of mustard, two of the season’s freshest flavors. All of these flavors will, of course, be crowned with the richness of Olizzi Premium Organic Olive Oil.
Ingredients
- Cibes (or cauliflower/broccoli sprouts)
- Salt (for boiling the cibes)
- Fresh almonds
- 1 tablespoon mustard
- Zest of 1 lemon
- Sea salt (for the sauce)
- 1 clove garlic (grated)
- Generous amount of Olizzi Premium Organic Olive Oil
- Optional: freshly chopped parsley
Mustard and Almond Cibes Salad Preparation: Step-by-Step Flavor Guide
- Boil the Cibes: Bring a large pot of water to a boil and add a generous amount of salt, just like when cooking pasta. Add the cleaned cibes (trim the root ends) to the boiling water. Once the water returns to a boil, cover the pot and cook until the root ends are tender.
- Prepare the Mustard Sauce: While the cibes are cooking, prepare the sauce in a bowl by mixing one tablespoon of mustard, freshly grated lemon zest, a pinch of sea salt, and grated garlic. The sharpness of the mustard, the freshness of the lemon zest, and the aroma of the garlic will give this salad a unique character.
- Combine the Flavors: Once the cibes are cooked, drain thoroughly. Do not rinse them with cold water; transfer them directly into the warm mustard sauce while still hot. This will allow the cibes to absorb the flavors of the sauce and the aroma of the olive oil even better. Drizzle generously with Olizzi Premium Organic Olive Oil and mix well. Optionally, add freshly chopped parsley for extra freshness.
- Add Green Almonds: Complete the salad by adding green almonds, a fresh seasonal flavor. Their light nutty taste and crunchy texture create a wonderful contrast with the softness of the cibes.
- Serve: Place your prepared mustard and almond-studded cibes salad on a white or clear serving plate. Serve alongside freshly baked sourdough bread, or top with a fried egg (Chef Ezgi’s favorite!). Dipping the bread into the sauce doubles the flavor experience.
The Art of Storing Olive Oil: Tips for Quality
While enjoying this delicious salad, remember how important the quality of your olive oil is for the final taste. At Olizzi, we take great care to ensure our olive oil stays fresh and flavorful, but proper storage at home is equally important. Olive oil has four main enemies: heat, oxygen, light, and time.
- Keep Away from Heat: Avoid leaving olive oil near hot places, like next to the stove. A cool, dark place is ideal.
- Protect from Oxygen: Never leave olive oil with the lid open. If you buy a large tin, divide it into small bottles and only open what you need. This slows oxidation and prevents rancidity. Consume within 1–2 months after opening.
- Keep Away from Light: Do not expose olive oil to direct light. That’s why we never use transparent packaging — Olizzi olive oils are bottled in dark glass to block light.
- Mind the Time: Olive oil ages over time. Extra virgin olive oil harvested in September–October–November in the Northern Hemisphere should preferably be consumed within one year.
Remember, well-preserved olive oil delivers the highest level of flavor and health benefits to your dishes. Following these tips ensures your olive oil remains fresh and of the highest quality.
Enjoy!
Follow this recipe step by step and see all the details in our YouTube video now!