Risotto Verde with fresh green salad and crusty bread
The harmonious combination of creamy, warming risotto and fresh green salad, perfectly rounded off with crusty 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 them on a baking tray.
3. If desired, cut the garlic clove in half and rub the bread slices with it.
4. Bake the bread slices for about 5-7 minutes in the preheated oven until crispy and golden brown.
5. Meanwhile, pour the olive oil and balsamic vinegar into a small bowl and mix well. Season to taste with salt and pepper.
6. Remove the crispy baguette slices from the oven and arrange them on a serving platter.
7. Put 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. arugula, corn salad, 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 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!