Risotto Verde with fresh green salad and crusty bread
The harmonising combination of creamy, warming risotto and fresh green salad, perfectly rounded off with crispy baguette and balsamic dip.
Crispy baguette with olive oil and balsamic dip:
Ingredients:
1 baguette or sourdough bread, extra virgin olive oil, balsamic vinegar, 1 clove of garlic (optional), salt and pepper to taste
Instructions:
1. preheat the oven to 180°C.
2 Cut the baguette into slices and place on a baking tray.
3. if desired, cut the garlic clove in half and rub the slices of bread with it.
4 Bake the slices of bread in the preheated oven for about 5-7 minutes until they are crispy and golden brown.
5 In the meantime, pour the olive oil and balsamic vinegar into a small bowl and mix well. Season with salt and pepper to taste.
6 Remove the crispy baguette slices from the oven and arrange on a serving platter.
7. place the olive oil and balsamic vinegar dip in a small bowl and serve with the baguette.
Fresh green salad with a light dressing:
Ingredients:
Mixed green salad (e.g. rocket, lamb's lettuce, spinach), cherry tomatoes, halved, 1 cucumber, red onion, fresh herbs (e.g. parsley, chives), chopped, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste
Instructions:
1. place the mixed green salad, halved cherry tomatoes, cucumber slices, red onion slices and chopped herbs in a large salad bowl.
2. in a small bowl, mix the olive oil, balsamic vinegar, Dijon mustard, salt and pepper until everything is well emulsified.
3 Pour the dressing over the salad and mix gently until all the ingredients are evenly coated.
4. arrange the salad on plates and serve immediately.
These two dishes complement each other wonderfully and make a delicious side dish to your asparagus risotto. Enjoy your meal!