Ingredients with Measurements:
- 1 cup plain Greek yogurt
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh tarragon
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach leaves
Special equipment needed:
- Mixing bowl
- Whisk
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, whisk together the Greek yogurt, feta cheese, parsley, chives, dill, tarragon, garlic, salt, and black pepper until well combined.
2. Add the spinach leaves to the bowl and toss until evenly coated with the yogurt mixture.
3. Transfer the Cervelle de Canut to a serving dish and garnish with additional herbs, if desired.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 95
- Fat: 5g
- Carbohydrates: 5g
- Protein: 8g
Substitutions for ingredients:
- Plain yogurt can be substituted for Greek yogurt.
- Goat cheese can be substituted for feta cheese.
- Other fresh herbs can be substituted for the parsley, chives, dill, and tarragon.
Variations:
- Add chopped walnuts or pecans for crunch.
- Substitute arugula or kale for the spinach.
- Add diced tomatoes or cucumber for extra flavor and texture.
Tips and tricks:
- Make sure to thoroughly wash and dry the spinach leaves before using.
- The Cervelle de Canut can be made ahead of time and stored in the refrigerator until ready to serve.
- For a creamier texture, blend the yogurt mixture in a food processor or blender before tossing with the spinach.
Storage instructions:
- Store any leftover Cervelle de Canut in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the Cervelle de Canut in a decorative bowl or on a platter.
- Garnish with additional herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs, such as parsley, chives, dill, or tarragon.
- Paprika or red pepper flakes.
Pairings:
- Serve with crusty bread or crackers.
- Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the yogurt mixture is too thick, add a splash of milk or water to thin it out.
Food safety advice:
- Make sure to properly store any leftover Cervelle de Canut in the refrigerator and discard after 3 days.
Food history:
- Cervelle de Canut is a traditional French dish that originated in Lyon, France. It is typically made with fromage blanc, a fresh cheese similar to cottage cheese.
Flavor profiles:
- Creamy, tangy, herbaceous.
Serving suggestions:
- Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French