Christmas Wreath Salad - cooking recipe

Ingredients

2 cloves garlic, peeled
1 tsp salt
3 tbsp grated Parmesan cheese
1/3 cup extra-virgin olive oil
1 tbsp finely chopped shallot
3 tbsp white wine verjuice or white wine vinegar
None None FOR THE SALAD
2 None baby Romaine lettuces, trimmed and separated into leaves
7 oz baby arugula leaves, trimmed
None None Handful baby sorrel leaves
2 None Belgian endive, trimmed and separated into leaves
2 tbsp olive oil
2 slices whole grain bread, crusts removed, cut into small cubes
None None Flaky sea salt
12 oz cherry tomatoes
2 small cucumbers, thinly sliced
1/2 cup loosely packed small basil leaves
2 tbsp snipped chives
2 tbsp chopped parsley
2 None ripe avocados

Preparation

For the dressing, crush the garlic and salt together with a knife. Transfer to a bowl and add Parmesan cheese. Slowly whisk in oil. Add shallot and verjuice. (The dressing can be made several hours ahead; whisk before serving.)
Prepare all the salad leaves. Wash and spin-dry the Romaine, arugula and sorrel if using (there's no need to wash endive, just peel off outer leaves; it is better kept dry). Transfer to plastic bags lined with paper towels and refrigerate until needed.
Heat olive oil in a medium skillet on medium heat. Fry bread cubes quickly until golden. Darin on paper towels. Sprinkle with flaky sea salt. (The croutons can be prepared a few hours ahead.)
To assemble the salad, tear salad leaves into smaller pieces and remove thick stems from sorrel. Arrange in a circle on a very large platter with the endive. Halve the tomatoes and add to the platter with the croutons and cucumber. Scatter with herbs. Cut avocados in half; discard the pits. Scoop out balls with a melon baller or cube the avocados. Add to the platter.
Re-whisk dressing and transfer to a small serving bowl and place in the center of the salad. Serve immediately with tongs.