Paul Bertolli's White Truffle Salad
Published December 7, 1991
- Total Time
- 10 minutes
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Ingredients
1 teaspoon lemon juice
1 ½ tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 very fresh bulb Florence fennel
1 fresh porcini mushroom (about 3 ounces), brushed clean
Parmesan cheese
1 white truffle (about 1 ounce), brushed clean
Preparation
- Step 1
Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper.
- Step 2
Have two large plates ready. Remove any tough outer leaves of the fennel. With a sharp knife, slice as thinly as possible enough of the heart to cover the bottom of the plates loosely. Transfer the fennel to a bowl and dress with a little of the olive oil and lemon mixture. Correct seasoning. Scatter the fennel loosely over the plates.
- Step 3
Slice the mushrooms very thin, producing almost transparent cross-sections. Strew the mushrooms over the fennel, covering the fennel with an airy layer of mushrooms. With a hand-held cheese grater or knife blade, make shavings of Parmesan and put them on the other two layers in a similar fashion.
- Step 4
Drizzle the remaining olive oil and lemon mixture over and around everything on the plates. With a cheese parer or truffle cutter, cut the truffle in very thin slices. Grind a little black pepper over each plate and serve.
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