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Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette Recipe

Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette Recipe

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Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

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Ingredients:

Serving

6 tbsp parmesan cheese
6 oz fresh porcini mushrooms
18 spears medium asparagus, blanched
18 spring (pearl ) onions, peeled and blanched
12 ramps or baby leeks, blanched (optional)
2 cups loosely packed pea shoots
3/4 cup fava beans, shelled, blanched and peeled
3/4 cup fresh peas, shelled and blanched
2 1/2 tbsp grated parmesan cheese
2 tbsp fresh lemon juice
1 tbsp salt
1 tbsp roughly chopped fresh chervil
1 tbsp roughly chopped fresh parsley
1 tbsp roughly chopped fresh chives
1 tsp roughly chopped fresh tarragon
1 tsp mustard
1/2 tsp finely chopped garlic
8 grinds of a pepper mill
9 tbsp extra virgin olive oil
1/4 cup white truffle-oil (substitute

Directions:

Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; 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 across a wide cylinder so that 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-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	996.23 Kcal (4171 kJ)
Calories from fat	474.19 Kcal
		% Daily Value*
Total Fat	52.69g	81%
Cholesterol	8.16mg	3%
Sodium	1640.85mg	68%
Potassium	235.44mg	5%
Total Carbs	93.02g	31%
Sugars	4.55g	18%
Dietary Fiber	11.33g	45%
Protein	41.31g	83%
Vitamin C	14.2mg	24%
Iron	1.8mg	10%
Calcium	163.8mg	16%

Amount Per 100 g
Calories	409.58 Kcal (1715 kJ)
Calories from fat	194.95 Kcal
		% Daily Value*
Total Fat	21.66g	81%
Cholesterol	3.35mg	3%
Sodium	674.6mg	68%
Potassium	96.79mg	5%
Total Carbs	38.24g	31%
Sugars	1.87g	18%
Dietary Fiber	4.66g	45%
Protein	16.99g	83%
Vitamin C	5.8mg	24%
Iron	0.7mg	10%
Calcium	67.3mg	16%

* 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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