Spring Vegetable Salad With Parmesan Tuile And White Truffle-Oil Vinaigrette

Recipe Ingredients

		Tuiles
6 tablespoons	90ml	Parmesan cheese
		Salad
6 oz	170g	Fresh porcini mushrooms - (abt 3 med)
18 oz	511g	Asparagus spears - blanched (medium)
18		Spring (pearl) onions - peeled, blanched
12		Ramps or baby leeks - blanched, (optional)
2 cups	474ml	Pea shoots - (loosely packed)
3/4 cup	120g / 4.2oz	Fava beans - shelled, blanched,
		And peeled
3/4 cup	177ml	Fresh peas - shelled, blanched
		White Truffle Oil Vinaigrette
2 1/2 tablespoons	37ml	Grated Parmesan cheese
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Roughly-chopped fresh chervil
1 tablespoon	15ml	Roughly-chopped fresh parsley
1 tablespoon	15ml	Roughly-chopped fresh chives
1 teaspoon	5ml	Roughly-chopped fresh tarragon
1 teaspoon	5ml	Mustard
1/2 teaspoon	2.5ml	Finely-chopped garlic
8		Grinds of a pepper mill
9 tablespoons	135ml	Extra-virgin olive oil
1/4 cup	59ml	White truffle-oil
		(substitute extra-virgin olive oil
		Or a herb-flavored oil)

Recipe Instructions

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. (Yields 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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9343) - from the TV FOOD - NETWORK

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