Chervil (myronia in Greek) is a wild green that grows in Greece with tiny leaves and is very aromatic. It can be eaten raw or boiled in salads and added in pies.
- 1 small cabbage
- 2 cups walnuts (from Tripoli)
- 3-4 tbsp. olive oil
- 2 garlic cloves
- 3 tbsp. chervil
- 3 tbsp. fresh coriander (if you don’t like it replace with parsley)
- 1 tbsp. coarse salt
- 1 tsp pink pepper
- 1 tbsp. strong wine vinegar or the juice of one lemon
- ¼ cup olive oil for serving
Halve the cabbage along the hard part and then cut each half vertically in the middle.
Steam the cabbage for 10 – 15 minutes .
For the chervil pesto, place the rest of the ingredients in a blender and mix lightly until combined.
Remove the cabbage from the pot using a slotted spoon, drain it but try to preserve its shape as much as possible. (Now it should resemble four small boats lying on one side.)
Serve in a large platter.
Cut each piece of cabbage horizontally (not all the way through and stopping before the end trying to keep the shape of each quarter) and place the pesto in between using a fork.
Drizzle with some more olive oil.
Serve the salad warm.