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

Total Time:
1 hr 30 min
Prep:
1 hr 30 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • Tuiles:
  • 6 tablespoons Parmesan cheese
  • Salad:
  • 6 ounces fresh porcini mushrooms (approximately 3 medium 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
  • White Truffle-Oil Vinaigrette:
  • 2 1/2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon salt
  • 1 tablespoon roughly chopped fresh chervil
  • 1 tablespoon roughly chopped fresh parsley
  • 1 tablespoon roughly chopped fresh chives
  • 1 teaspoon roughly chopped fresh tarragon
  • 1 teaspoon mustard
  • 1/2 teaspoon finely chopped garlic
  • 8 grinds of a pepper mill
  • 9 tablespoons extra virgin olive oil
  • 1/4 cup white truffle-oil (substitute: extra virgin olive oil or herb-flavored oil)
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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