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Balthazar Salad

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Balthazar Salad

Ingredients

  • 1 head of romaine lettuce
  • 1 hass avocado
  • 1/4 pound mâche
  • 1 lemon, halved
  • 1 head of frisée
  • 1 roasted beet, julienned
  • 1 head of radicchio
  • zest of 1 lemon, blanched in boiling water for 1 minute
  • 1 fennel bulb, very thinly sliced, preferably on a mandoline
  • 3 3 slices of brioche, toasted and then pulsed in a food processor to a fine crumb
  • 1/4 pound radishes, thinly sliced
  • 1/2 teaspoon salt (for lemon-truffle vinaigrette)
  • 1/2 pound asparagus
  • 1/4 teaspoon freshly ground black pepper (for lemon-truffle vinaigrette)
  • 1/4 pound haricots verts
  • juice of 2 lemons (for lemon-truffle vinaigrette)
  • 1 teaspoon salt
  • 3/4 cup extra-virgin olive oil (for lemon-truffle vinaigrette)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup white truffle oil (for lemon-truffle vinaigrette)
  • 1/4 pound ricotta salata
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