Balthazar Salad

Name: Balthazar Salad
Ingredients: 1 head romaine lettuce; 1 head frisee; 1 head radicchio; 1/4 pound of mache; 1 fennel bulb, thinly shaved; 1/4 pound radishes, thinly sliced; 1/2 pound asparagus; 1/4 pound haricots verts; 1/4 pound ricotta salata, thinly sliced; 1 avocado, cut into sixths; 1 raw beet, julienned; Zest of 1 lemon; Breadcrumbs.; 13 cup extra-virgin olive oil; 13 cup truffle oil; 13 cup lemon juice; Salt and pepper to taste.

17 ingredients

8 steps

Ingredients

1 head romaine lettuce
1 head frisee
1 head radicchio
1/4 pound of mache
1 fennel bulb, thinly shaved
1/4 pound radishes, thinly sliced
1/2 pound asparagus
1/4 pound haricots verts
1/4 pound ricotta salata, thinly sliced
1 avocado, cut into sixths
1 raw beet, julienned
Zest of 1 lemon
Breadcrumbs.
13 cup extra-virgin olive oil
13 cup truffle oil
13 cup lemon juice
Salt and pepper to taste.

Directions

1

Roughly chop the lettuces and mix with fennel and radish.
2

Blanch asparagus and haricots verts in boiling water until tender, 6 minutes.
3

Transfer to ice bath, then drain.
4

Add the asparagus and haricots verts to the greens.
5

Separately, combine vinaigrette ingredients, shake and dress salad.
6

Season to taste with salt and pepper.
7

Divide the salad among 6 plates, topping each with a slice of ricotta salata, a wedge of avocado, some julienned beet and lemon zest.
8

Finish with a pinch of breadcrumbs.