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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.
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
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.
Source: Chef Andrew E Cohen
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