Balthazar Salad

Name: Balthazar Salad
Total time: 30 min
Yield: Serves 6
Ingredients: 1 head romaine lettuce; 1 head frisée; 1 head radicchio; 1/4 pound of mâche; 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.; 1/3 cup extra-virgin olive oil; 1/3 cup truffle oil; 1/3 cup lemon juice; Salt and pepper to taste.

By Willy Staley

Total Time: About 30 minutes
Rating: 5(53)
Comments: Read comments

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Ingredients

Yield:Serves 6

1head romaine lettuce
1head frisée
1head radicchio
¼pound of mâche
1fennel bulb, thinly shaved
¼pound radishes, thinly sliced
½pound asparagus
¼pound haricots verts
¼pound ricotta salata, thinly sliced
1avocado, cut into sixths
1raw beet, julienned
Zest of 1 lemon
Breadcrumbs.

Vinaigrette

⅓cup extra-virgin olive oil
⅓cup truffle oil
⅓cup lemon juice
Salt and pepper to taste.

Ingredient Substitution Guide

Preparation

Step 1
Roughly chop the lettuces and mix with fennel and radish.
Step 2
Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
Step 3
Add the asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and dress salad. Season to taste with salt and pepper.
Step 4
Divide the salad among 6 plates, topping each with a slice of ricotta salata, a wedge of avocado, some julienned beet and lemon zest. Finish with a pinch of breadcrumbs.