Spring vegetable salad with parmesan tuile

1 servings

Ingredients

Quantity Ingredient
Tuiles
6 tablespoons Parmesan cheese
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
¾ cup Fava beans; shelled, blanched
; and peeled
¾ cup Fresh peas; shelled and
; blanched
2½ tablespoon 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
½ teaspoon Finely chopped garlic
8 Grinds of a pepper mill
9 tablespoons Extra virgin olive oil
¼ cup White truffle-oil; (substitute: extra
; virgin olive oil or
; herb-flavored oil)

Directions

SALAD

WHITE TRUFFLE-OIL VINAIGRETT

Tuile: 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.

Yield: 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.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 1751 Calories (kcal); 137g Total Fat; (68% calories from fat); 53g Protein; 86g Carbohydrate; 33mg Cholesterol; 7269mg Sodium Food Exchanges: 5½ Grain(Starch); 4 ½ Lean Meat; 0 Vegetable; 0 Fruit; 25 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9343 Converted by MM_Buster v2.0n.

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