I’m eating this salad as I type. The recipe requires avocado, which we don’t grow, and lemons, which we ran out of two weeks ago. I usually don’t put recipes requiring multiple “outside” produce items, but I made an exception here because this salad is so delicious. You can use escarole, frisee or treviso radicchio. If you don’t have beans and don’t want to cook them, chopped hard boiled eggs would also work.

If you don’t want to use canned beans, you will need to soak 1 C. cannellini beans overnight and then cook until tender.

Remove the greens from 1 stem of green garlic and chop them (reserve the white part for another use). Toss with the juice of 1 lemon and let sit for 10-15 minutes. Add 3 T. olive oil and 1/2 an avocado, mashed. Whisk or blend to make a creamy dressing. Season with salt and pepper.

Separate 1 or 2 heads of escarole, frisee, or treviso radicchio into individual leaves. Soak them in a basin or bowl of water and then rise the leaves individually if the bases still are silty.

Spin dry and chop roughly or tear. You want about 6 cups of leaves, loosely packed.

Toast 3 slices of levain or other crusty bread. Chop or tear into bite-sized pieces.

Grate Reggiano Parmesan to make 1/2 C.

Toss the greens and dressing together until nicely coated, then add 1 C. cooked, drained cannellini beans and the toasted bread. Top with the parmesan, then do another quick toss and serve.