Spring vegetable salad

4 servings

Ingredients

Quantity Ingredient
½ cup Grated Parmigiano-Reggiano; plus
2½ tablespoon Grated Parmigiano-Reggiano
7 teaspoons Lemon juice
1 teaspoon Dijon mustard
½ teaspoon Coarse salt; plus more
¼ teaspoon Freshly-ground black pepper; plus more
¼ teaspoon Minced garlic
4½ tablespoon Extra-virgin olive oil
2 tablespoons White-truffle oil
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh chives
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh chervil
¾ cup Fava beans; shelled
18 Pearl onions
18 mediums Asparagus spears; trimmed
6 ounces Wild mushrooms
¾ cup Fresh shelled peas
2 cups Pea sprouts

Directions

Heat a nonstick skillet over medium heat. Sprinkle about 2 tablespoons of Parmigiano-Reggiano cheese into skillet, creating a strip that is about 2 inches wide and 5 inches long. Repeat process to make 4 strips, reserving remaining 2½ tablespoons of grated cheese. Cook until the cheese bubbles and turns golden brown, about 2 minutes. Remove strips from pan with spatula, and place over a bottle or rolling pin to cool, 4 to 5 minutes.

The strips will take on the curved shape of the bottle or rolling pin.

Using scissors, carefully trim both ends of each strip so that the tuile can stand up on a plate in an arc. Meanwhile, prepare the vinaigrette. In a medium bowl, combine 6 teaspoons lemon juice, mustard, salt, pepper, and garlic. Whisk in 3 ½ tablespoons olive oil and the truffle oil. Add herbs and 2 ½ tablespoons grated cheese. Whisk to combine. Bring a large pot of water to a boil. Salt well, and add fava beans. Let cook until beans are bright green and tender. Remove beans from water, and plunge into a bowl of ice water to cool. Drain beans, and peel outside shell. Set aside. Return water to a boil. Add onions, and cook about 30 to 40 seconds. Remove onions from water, and plunge into a bowl of ice water to cool. Drain onions, and trim the stem and root. Using your fingers, gently slip the skin off. Set aside. Return water to a boil. Add asparagus, and cook until bright green and tender, 3 to 4 minutes. Drain asparagus, and transfer to a bowl of ice water to cool. Drain, and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 teaspoon garlic. Saute until just golden, about 1 minute. Add mushrooms, 1 teaspoon lemon juice, and season with salt and pepper. Saute until tender, 4 to 5 minutes. Remove from pan, and set aside. In a large bowl combine fava beans, peas, asparagus, mushrooms, and pearl onions. Place pea sprouts on top. Add vinaigrette, and toss to coat.

Divide equally among 4 plates, and garnish with Parmesan tuile. Serve immediately. Serves 4.

Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 433 Calories (kcal); 17g Total Fat; (32% calories from fat); 18g Protein; 61g Carbohydrate; 0mg Cholesterol; 1168mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 8 ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Terrance Brennan; Chef/owner; Picholine, 35 West Converted by MM_Buster v2.0n.

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