This is a print preview of "Spring Vegetable Salad With Parmesan Tuile And White Truffle Oil Vinaigrette" recipe.

Spring Vegetable Salad With Parmesan Tuile And White Truffle Oil Vinaigrette Recipe
by Global Cookbook

Spring Vegetable Salad With Parmesan Tuile And White Truffle Oil Vinaigrette
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  Servings: 6

Ingredients

  • 6 Tbsp. Parmesan cheese
  • 6 ounce fresh porcini mushrooms - (abt 3 med)
  • 18 med asparagus spears blanched
  • 18 x spring (pearl) onions peeled, blanched
  • 12 x ramps or possibly baby leeks blanched, (optional)
  • 2 c. pea shoots - (loosely packed)
  • 3/4 c. fava beans shelled, blanched,
  •     and peeled
  • 3/4 c. fresh peas shelled, 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 a 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. (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.