Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 550
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 54
- Dietary Fiber
- 13
- Sugar
- 24
- Protein
- 15
- Cholesterol
- 9
- Sodium
- 1394
- Total: 1 hr 30 min
- Prep: 1 hr 30 min
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.