Salad Truffles Recipe

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Ingredients:

Serving

8 new potatoes (as spherical as possible)
4 tbsp tapenade
4 tbsp walnuts, finely crushed
olive oil
4 radishes, red-skinned, thinly sliced
1 tsp soy sauce
1 tsp rice vinegar
1/2 tsp garlic, minced very finely
1/4 tsp gelatin powder
1/4 cup whole milk
1/4 cup plain yogurt
8 pea pods, shelled (green, new )
2 eggs, lightly hard-boiled
8 strawberries , not heavily seeded
16 shrimp , precooked and peeled, 80 count
2 chipotle peppers , packed in adobe

Directions:

Walnut Tapenade:.
Scrub potatoes well. Boil until soft, but not mushy. Drain and cool.
Slice each potato in half. Using a melon baller or sharp-edged spoon, remove a semi-sphere of flesh, leaving a small bowl of potato. Discard the.
Removed portion. Fill with tapenade. In a small flat dish, mix just a touch of olive oil with the walnuts. Use your finger or a small basting brush to lightly cover the potato skin with oil as well. Roll the truffle in the crushed nuts to coat.
Radish Pea:.
In a small bowl mix radish slices, soy sauce, rice vinegar, and garlic. In a small, heat-proof bowl or pan, sprinkle gelatin over milk. When the gelatin is hydrated, heat it gently, stirring, until all the powder is dissolved. Remove from heat, cool slightly, and stir in yoghurt. Drain radishes. Into a deep candy mold or ice tray, pour in a small amount of the yoghurt-gelatin mixture, then layer a few radish slices with two or three peas, careful to leave room for the yoghurt-gelatin to surround the vegetables for a smooth-surfaced truffle. Finish with a large radish slice for the base. Chill several hours until firm. Gently remove from mold.
Strawberry Shrimp Chipotle:.
Peel eggs. Slice crosswise, about 1/2 inch thick. Separate the white and yolk, setting aside the white for now.
Place the shrimp in a small bowl. Drain chipotles onto the shrimp.
Slice chipotles crosswise in 1/2 inch slices, removing any seeds.
Clean strawberries, removing stems and any hard, white parts. Mash with egg yolks. Construct the truffle by choosing a slice of egg white for the base. Place two or three drained shrimp on top of the egg white. With a small spatula, cover smoothly with strawberry mixture. Garnish with a chipotle skirt or crown .
Assembly:.
Arrange a personalized assortment for each guest on a small chilled plate. Serve cooler than room temperature, but not so cold that the flavor is lost.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	282.87 Kcal (1184 kJ)
Calories from fat	101.96 Kcal
		% Daily Value*
Total Fat	11.33g	17%
Cholesterol	67.49mg	22%
Sodium	606.55mg	25%
Potassium	551.86mg	12%
Total Carbs	38.16g	13%
Sugars	6.79g	27%
Dietary Fiber	4.81g	19%
Protein	8.71g	17%
Vitamin C	10.2mg	17%
Vitamin A	1.3mg	43%
Iron	16.7mg	93%
Calcium	81.6mg	8%

Amount Per 100 g
Calories	129.13 Kcal (541 kJ)
Calories from fat	46.55 Kcal
		% Daily Value*
Total Fat	5.17g	17%
Cholesterol	30.81mg	22%
Sodium	276.89mg	25%
Potassium	251.92mg	12%
Total Carbs	17.42g	13%
Sugars	3.1g	27%
Dietary Fiber	2.2g	19%
Protein	3.98g	17%
Vitamin C	4.7mg	17%
Vitamin A	0.6mg	43%
Iron	7.6mg	93%
Calcium	37.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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