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Ingredients
8 to 10 small boiling potatoes, unpeeled (about ¾ pound)
1 small clove garlic, crushed and finely chopped (about ½ teaspoon)
2 tablespoons walnut oil
4 tablespoons peanut oil
1 ½ tablespoons red-wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 large tight head Boston lettuce, thoroughly rinsed and dried (about 5 cups)
2 large black truffles (4 ½ to 5 ounces)
Nutritional analysis per serving (6 servings)
28 grams carbs; 235 calories; 5 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 17 grams fiber; 208 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a large saucepan and cover with water. Bring the water to a boil, cover the pan, reduce the heat to low and boil the potatoes gently for about 15 to 18 minutes, until tender. Drain the potatoes and set them aside until cool enough to handle, then peel them and cut them into ½-inch slices.
- Step 2
In a small bowl, make the dressing by combining the garlic, walnut oil, peanut oil, vinegar, salt and pepper. Place the lettuce in a large bowl and toss it with 2 to 3 tablespoons of the dressing. Divide the lettuce among 6 plates.
- Step 3
Toss the remainder of the dressing with the lukewarm potato slices and divide the potatoes among the six plates, mounding them in the center of the lettuce. Using a vegetable peeler or truffle slicer, shave the truffles on top of the potatoes, covering the entire surface. Sprinkle any remaining dressing over the truffles and serve immediately.
Private Notes