Balthazar Salad

• 1 head romaine lettucelettuce
• 1 head frisée
• 1 head radicchioradicchio
• 1/4 pound of mâche
• 1 fennel bulb, thinly shavedfennel
• 1/4 pound radishes, thinly slicedradish
• 1/2 pound asparagusasparagus
• 1/4 pound haricots verts
• 1/4 pound ricotta salata, thinly slicedricotta
• 1 avocado, cut into sixthsavocado
• 1 raw beet, julienned
• Zest of 1 lemonlemon
• Breadcrumbs.breadcrumbs
• 1/3 cup extra-virgin olive oilolive-oil
• 1/3 cup truffle oiltruffle-oil
• 1/3 cup lemon juicelemon-juice
• Salt and pepper to taste.salt-and-pepper

1. 01Roughly chop the lettuces and mix with fennel and radish.
2. 02Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
3. 03Add the asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and dress salad. Season to taste with salt and pepper.
4. 04Divide 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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