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Spring Vegetable Salad With Parmesan Tuile And White Truffle Oil Vinaigrette Recipe
Add a photoServings: 6
Ingredients
- 6 Tbsp. Parmesan cheese
- 6 ounce fresh porcini mushrooms - (abt 3 med)
- 18 med asparagus spears blanched
- 18 x spring (pearl) onions peeled, blanched
- 12 x ramps or possibly baby leeks blanched, (optional)
- 2 c. pea shoots - (loosely packed)
- 3/4 c. fava beans shelled, blanched,
- Â Â and peeled
- 3/4 c. fresh peas shelled, blanched
- 2Â 1/2 Tbsp. grated Parmesan cheese
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. salt
- 1 Tbsp. roughly-minced fresh chervil
- 1 Tbsp. roughly-minced fresh parsley
- 1 Tbsp. roughly-minced fresh chives
- 1 tsp roughly-minced fresh tarragon
- 1 tsp mustard
- 1/2 tsp finely-minced garlic
- 8 x grinds of a pepper mill
- 9 Tbsp. extra-virgin extra virgin olive oil
- 1/4 c. white truffle-oil
- Â Â (substitute extra-virgin extra virgin olive oil or possibly a herb-flavored oil)
Directions
- Tuile: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 Tbsp. of the Parmesan on the bottom of the pan. As it starts to heat, use a spatula to create it into three 2- by 5-inch strips. When the cheese starts to bubble and turn golden, remove the pan from the heat. Let cold for 4 to 5 min; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or possibly across a wide cylinder so which the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 tuiles)
- White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-qt stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream till it is all incorporated and the sauce emulsifies.
- Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or possibly towel. Peel the stem using a vegetable peeler; throw away the scraps. Slice the mushrooms as thinly as possible, and place in a 2-qt stainless steel bowl. Add in the remaining vegetables. Add in the vinaigrette and toss well.
- To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 369 | |
| Calories from Fat 280 | 76% |
| Total Fat 31.67g | 40% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1286mg | 54% |
| Potassium 294mg | 8% |
| Total Carbs 14.5g | 4% |
| Dietary Fiber 5.7g | 19% |
| Sugars 2.34g | 2% |
| Protein 8.7g | 14% |
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