Recipe courtesy of Terrance Brennan

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

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr 30 min
  • Yield: 6 servings
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6 tablespoons Parmesan cheese


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)


  1. 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.
  2. 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.
  3. To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.