Balthazar Salad

• 1 head romaine lettuce
• 1 head frisee
• 1 head radicchio
• 1/4 pound of mache
• 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.
• 13 cup extra-virgin olive oil
• 13 cup truffle oil
• 13 cup lemon juice
• Salt and pepper to taste.

1. Roughly chop the lettuces and mix with fennel and radish.
2. Blanch asparagus and haricots verts in boiling water until tender, 6 minutes.
3. Transfer to ice bath, then drain.
4. Add the asparagus and haricots verts to the greens.
5. Separately, combine vinaigrette ingredients, shake and dress salad.
6. Season to taste with salt and pepper.
7. Divide the salad among 6 plates, topping each with a slice of ricotta salata, a wedge of avocado, some julienned beet and lemon zest.
8. Finish with a pinch of breadcrumbs.

romaine lettuce, frisee, head radicchio, mache, fennel bulb, radishes, asparagus, verts, ricotta salata, avocado, lemon, breadcrumbs, extravirgin olive oil, truffle oil, lemon juice, salt

Taken from cooking.nytimes.com/recipes/1015239 (may not work)