Balthazar Salad

By Marylee

Ingredients

• 1 head romaine lettuce
• 1 head frisée
• 1 head radicchio
• 3/4 pound mâché
• 1 fennel bulb thinly shaved
• 1/4 pound radishes thinly sliced
• 1/2 pound asparagus
• 1/4 pound haricots verts
• 1/4 pound ricotta salat a, thinly sliced
• 1 raw beet, julienned
• Zest of 1 lemon
• Breadcrumbs
• Vinaigrette
• 1/3 cup extra virgin olive oil
• 1/3 cup truffle oil
• 1/3 cup lemon juice
• Slat and pepper to taste

Preparation

Step 1

Roughly chop the lettuces and mix with fennel and radish
Blanch asparagus and haricots verts in boiling water until tender, about six minutes. Transfer to an ice bath.
Add asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and add to dress salad.
Divide among six plates and top with one slice ricotta salata, a wedge of avocado, beets and lemon zest. Top with a pinch of bread crumbs.