Summer Herb Salad with Jicama, Pomegranate, Avocado, and Enoki Mushrooms

Seasonal Herb Salad


Yield: Serves 8


Ingredients: 


1 bunch baby arugula
1 bunch frisee
Several types of fresh herbs (cilantro, basil, dill, parsley, mint, for example)
3 avocados 
1-2 pomegranates, depending on size
2 bunches enoki mushrooms
½ of a small bulb of jicama
1 bunch basil
2 lemons (1 for the vinaigrette and the juice of the other for the avocados)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper


Procedure:


1. Wash, pick over, portion, and combine the lettuce and the herbs. Save some nice looking herbs for garnish.


2. Halve the pomegranates and separate out the seeds, taking care not to spray yourself. This is best done over the sink.


3. Peel and cut the jicama into small macedoine.


4. Separate the enoki into bite size pieces (single mushrooms or small bunches of tiny mushrooms)


5. Chop the basil, and add to a blender or food processor with the juice of one lemon, kosher salt, and freshly ground black pepper. Add ¾ of a cup of extra virgin olive oil (or more, depending on taste and the juice yield of the lemon) and blend very minimally, so as not to make the vinaigrette bitter.


6. Slice the avocados thinly and sprinkle with lemon juice to prevent oxidation.


7. Combine the lettuce and herbs with basil vinaigrette to taste, just before serving.


8. Plate the lettuce and herbs. Sprinkle with enoki mushrooms, jicama macedoine, and pomegranate seeds. Fan out an odd number of avocado slices directly on top of the salad. Drizzle with remaining vinaigrette, and garnish with reserved herbs.