Sides

Green salad with guacamole, crispy amaranth, and balsamic vinegar | Andrea Berton

berton insalata verde copertina 970 768x519

Recipe by Andrea Berton: Green salad with guacamole, crispy amaranth, and balsamic vinegar

Ingredients for the green salad

  • Soncino
  • Mizuna
  • Curly salad
  • Baby spinach
  • Endive
  • Sucrine
  • Glacialis
  • Purslane
  • Extra virgin olive oil
  • Maldon salt
  • Balsamic vinegar

Method

Wash all the salad leaves separately and place them on a plate lined with paper towels. Dress well with extra virgin olive oil, Maldon salt, and balsamic vinegar.

 

For the guacamole

  • 2 ripe avocados
  • 20 g extra virgin olive oil
  • 1 spring onion
  • 2 limes
  • Salt

Method

Peel the avocados and cut them into large cubes. Blend all the ingredients in a food processor and season with salt. Transfer to a piping bag and store at +4°C.

 

For the amaranth

  • 500 g amaranth
  • 2 l vegetable stock
  • 3 l extra virgin olive oil for frying

Method

Cook the amaranth in the vegetable broth for 30 minutes and let it swell for another 5 minutes. Then spread it out on parchment paper, cut it with an 8 cm round cookie cutter, and dry it in the oven for 3 hours at 80°C. Before serving, fry it in oil at about 180°C so that it puffs up and becomes very crumbly. during frying, the disc will tend to curl up and take on the shape of a rather closed tile.

 

Dish composition

Place a 16 cm pastry ring in the center of the plate. Spread the guacamole evenly and then toss the salad well. Add the amaranth. Remove the pastry ring.



berton al lago copertina 970
Photo of Andrea Berton is by Marco Scarpa

Chef Recipes

show all

We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject
Accept