Salade Maraichere Aux Truffes (Truffle Salad)
Published March 19, 1983
- Total Time
- 10 minutes
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Ingredients
2 tablespoons fresh lemon juice
6 tablespoons peanut oil
Salt and freshly ground pepper to taste
1 quart mixed greens of different flavors, including, if available, mache and curly endive, washed and dried
16 fresh asparagus points, lightly blanched
1 fresh truffle
Nutritional analysis per serving (4 servings)
5 grams carbs; 204 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 3 grams fiber; 285 milligrams sodium; 2 grams protein; 2 grams 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
Prepare a vinaigrette with the lemon juice, oil, salt and pepper.
- Step 2
Toss the salad greens with vinaigrette, arrange salad on four plates and place four asparagus points on each plate.
- Step 3
Using a truffle cutter or very fine slicing blade, shave the truffles into thin, even rounds. (The truffles must be sliced at the last moment or they will dry out.) Arrange slices over salad, forming a thin, even covering. Serve immediately.
Private Notes