Spring Vegetable Salad With Parmesan Tuile And White Truffle Oil Vinaigrette

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. (Yields 9 tuiles)
2. 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.
3. 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.
4. To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.
5. This recipe yields 6 servings.