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Ingredients
1 head romaine lettuce
1 head frisée
1 head radicchio
¼ pound of mâche
1 fennel bulb, thinly shaved
¼ pound radishes, thinly sliced
½ pound asparagus
¼ pound haricots verts
¼ pound ricotta salata, thinly sliced
1 avocado, cut into sixths
1 raw beet, julienned
Zest of 1 lemon
Breadcrumbs.
VINAIGRETTE
⅓ cup extra-virgin olive oil
⅓ cup truffle oil
⅓ cup lemon juice
Salt and pepper to taste.
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.
Private Notes