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

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.

Photo of Andrea Berton is by Marco Scarpa