Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

🍴 26 ingredients 👁️ 2 views 📚 Recipes1M

Ingredients

  • 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
  • 3/4 cup fava beans
  • shelled
  • blanched and peeled
  • 3/4 cup fresh peas
  • shelled and blanched
  • 2 1/2 tablespoons 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
  • 1/2 teaspoon finely chopped garlic
  • 8 grinds of a pepper mill
  • 9 tablespoons extra virgin olive oil
  • 1/4 cup white truffle-oil (substitute: extra virgin olive oil or herb-flavored oil)

Instructions

  1. Tuiles: Place a 12-inch non-stick pan over medium-high heat.
  2. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan.
  3. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips.
  4. When the cheese starts to bubble and turn golden brown, remove the pan from the heat.
  5. Let cool for 4 to 5 minutes; the strips should be pliable.
  6. 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.
  7. Set aside and repeat the process with the other strips.
  8. Repeat the entire process with the remaining cheese.
  9. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl.
  10. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
  11. Salad: Remove the mushroom caps from their stems.
  12. Clean the tops with a damp cloth or towel.
  13. Peel the stem using a vegetable peeler; discard the scraps.
  14. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl.
  15. Add the remaining vegetables.
  16. Add the vinaigrette and toss well.
  17. To serve: Divide the salad among 6 chilled plates.
  18. Stand a Parmesan tuile over each salad.
  19. Handle gently and serve immediately.
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