Provided by Willy Staley
Categories salads and dressings
Time 30m
Yield Serves 6
Number Of Ingredients 17
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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