This salad is all about the interplay of the ingredients-the various kinds of crunch against the silkiness of the avocado and the dressing. The nutty flavor of arugula and the bread crumbs and the bite of radish and arugula.
INGREDIENTS:
1 bunch/6 cups arugula, cleaned, large stems removed, dried
1 bunch radishes, trimmed and cleaned, cut into thin coins
1-2 avocados, cut into ½-inch dice
2 cups coarse homemade bread crumbs, oiled with good extra virgin olive oil and tossed with 1 tablespoon mixed oregano and marjoram, toasted until crisp and nutty flavored in a sauté pan or 350°F oven
1 cup, or as needed, Creamy Herb dressing (see recipe)
Scant ½ cup toasted almonds, chopped or sliced finely
If you wish, 4 ounces P’tite Basque or Ricotta Salata sliced into parchment thin slices with a swivel peeler
Fresh ground pepper to taste
METHOD:
Toss the arugula and radish to combine, the dress lightly with the Creamy Herb dressing and toss to lightly coat. Place on 4 plates.
Evenly distribute the avocado over the salads, then evenly scatter bread crumbs on the salads. Go easy with the crumbs. Too many and they just lend a sandy texture.
Drizzle with a little dressing, then scatter the almonds over. Scatter the cheese in a single layer if using, then lightly pepper the salads.
Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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