Balthazar Salad Recipes

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BALTHAZAR SALAD



Balthazar Salad image

Provided by Willy Staley

Categories     salads and dressings

Time 30m

Yield Serves 6

Number Of Ingredients 17

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.

Steps:

  • Roughly chop the lettuces and mix with fennel and radish.
  • Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
  • Add the asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and dress salad. Season to taste with salt and pepper.
  • 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.

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