This is a print preview of "Spring Vegetable Salad With Parmesan Tuile" recipe.

Spring Vegetable Salad With Parmesan Tuile Recipe
by Global Cookbook

Spring Vegetable Salad With Parmesan Tuile
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  Servings: 1

Ingredients

  •     Tuiles
  • 6 Tbsp. Parmesan cheese
  • 6 ounce Fresh porcini mushrooms, (approximately 3 medium mushrooms)
  • 18 x Spears medium asparagus, blanched
  • 18 x Spring, (pearl) onions, peeled and blanched
  • 12 x Ramps or possibly baby leeks, blanched (optional)
  • 2 c. Loosely packed pea shoots
  • 3/4 c. Fava beans, shelled, blanched and peeled
  • 3/4 c. Fresh peas, shelled and blanched
  • 2 1/2 Tbsp. Grated Parmesan cheese
  • 2 Tbsp. Fresh lemon juice
  • 1 Tbsp. Salt
  • 1 Tbsp. Roughly minced fresh chervil
  • 1 Tbsp. Roughly minced fresh parsley
  • 1 Tbsp. Roughly minced fresh chives
  • 1 tsp Roughly minced fresh tarragon
  • 1 tsp Mustard
  • 1/2 tsp Finely minced garlic
  • 8 x Grinds of a pepper mill
  • 9 Tbsp. Extra virgin extra virgin olive oil
  • 1/4 c. White truffle-oil, (substitute: extra virgin extra virgin olive oil or possibly herb-flavored oil)

Directions

  1. Tuile: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 Tbsp. of the Parmesan on the bottom of the pan. As it starts to heat, use a spatula to create it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden, remove the pan from the heat. Let cold for 4 to 5 min; 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 possibly across a wide cylinder so which the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese.
  2. Yield: 9 tuiles.
  3. White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-qt stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream till it is all incorporated and the sauce emulsifies.
  4. Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or possibly towel. Peel the stem using a vegetable peeler; throw away the scraps. Slice the mushrooms as thinly as possible, and place in a 2-qt stainless steel bowl. Add in the remaining vegetables. Add in the vinaigrette and toss well.
  5. To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.
  6. Yield: 6 servings