Balthazar Salad

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.

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    365 calories; 32 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 6 grams protein; 9 milligrams cholesterol; 343 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Roughly chop the lettuces and mix with fennel and radish.
2. Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
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.
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.

About 30 minutes