if a salad is impeccably fresh, correctly dressed, and well-balanced, i will have a hard time not falling for it. i like them loaded with every item of produce in my reach, so each bite is a slightly different beast. fork placement becomes an act of adventure. i also like them simple--a tumbleweed of arugula slicked with a little lemon juice, olive oil and enough black pepper to make my wrist sore from cranking the mill. i like salads that are coquettish, hiding creamy nubbles of cheese, or the unexpected crunch of a walnut. then again, i like salads that are gangbusters, breaking up any thoughts, plans, duties, and designs, and forcing my surrender. for however long it takes, every one of my senses is at its command. this riff on the signature salad from balthazar restaurant in manhattan is of the gangbuster variety. the original has one ingredient for each letter in the word "balthazar," and bursts with flavor, texture, and color--spicy radish, sweet romaine, creamy avocado, crunchy fennel, purple radicchio, crisp-tender asparagus and green beans, bright lemon, earthy truffle, and opulent olive oil to round it all out. it takes a few extra steps to prepare, but it is well worth the trouble.
romaine, radicchio, asparagus, green bean, avocado, radish & fennel salad with lemon-truffle dressing
(serves 2 as a main, 4 as a starter)
1/2 pound asparagus, thin spears if possible, tough end removed
1/2 pound thin green beans, trimmed
1 lemon, preferably meyer, zest removed with a vegetable peeler
2 heads romaine, split in half vertically and sliced in 1/2 inch strips
1 head radicchio, split in half vertically, cored and sliced in 1/4 inch strips
4 small radishes, thinly sliced
1 small head fennel, split in half vertically, cored and sliced in ultra thin half moons
1 avocado, cut in 1/2 inch slices
for the lemon-truffle dressing:
2 tablespoons lemon juice
sea salt and cracked black pepper
6 tablespoons extra virgin olive oil
2 tablespoons black or white truffle oil, depending on your preference
blanch the asparagus, green beans, and lemon zest: prepare a large pot of water and bring to a boil. while the water boils, prepare an ice bath in a large bowl by filling it with ice and water. add the asparagus to the boiling water and cook for 2-3 minutes, until the asparagus is tender but still slightly crisp. lift the asparagus out of the boiling water using a slotted spoon and remove it to the ice bath to stop the cooking. repeat with the green beans, cooking for 1-2 minutes, and removing to the ice bath. finally, add the lemon zest strips to the boiling water and cook for 1 minute, also removing them with a slotted spoon to the ice water bath. dry the asparagus and lemon zest on clean towels or paper towels. cut the asparagus into 2 inch lengths and finely mince the zest until you have about 1 tablespoon of zest. set the zest aside for the dressing.
assemble the dressing: place the minced lemon zest and lemon juice in a medium mixing bowl with a pinch of sea salt and a few grinds of black pepper. slowly drizzle in the olive oil, followed by the truffle oil, whisking constantly as the oils are added in order to emulsify the dressing.
assemble and dress the salad: place the romaine, radicchio, radishes, fennel, asparagus, green beans and avocado in a large salad bowl. drizzle a small amount of dressing over the salad and gently toss to combine. add more dressing according to your taste. divide among plates and serve immediately.
notes
* if you cannot find or do not like truffle oil, substitute olive oil or flaxseed oil
* toasted breadcrumbs or homemade croutons can only make this more of a powerhouse. add some roasted beets and you've charted new territory.
* balthazar is located at 80 spring street, new york, ny. visit them on the web.