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

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6 ounce fresh porcini mushrooms - (abt 3 med)

18 x spring (pearl) onions peeled, blanched

2 c. pea shoots - (loosely packed)

Â Â and peeled

1 Tbsp. roughly-minced fresh chervil

1 Tbsp. roughly-minced fresh parsley

1 Tbsp. roughly-minced fresh chives

1 tsp roughly-minced fresh tarragon

8 x grinds of a pepper mill

Â Â (substitute extra-virgin extra virgin olive oil or possibly a herb-flavored oil)

Ingredients	Per Serving Qty	Common Price	Price per Serving
6 Tbsp. Parmesan cheese	1 tablespoon	$5.49 per 6 ounces	$0.16
18 med asparagus spears blanched	3 asparagus	$3.99 per 8 ounces	$0.84
12 x ramps or possibly baby leeks blanched, (optional)	2 leeks	$1.88 per pound	$0.05
3/4 c. fava beans shelled, blanched,	2 tablespoons	$5.70 per 20 ounces	$0.19
3/4 c. fresh peas shelled, blanched	2 tablespoons	$3.40 per 16 ounces	$0.14
2Â 1/2 Tbsp. grated Parmesan cheese	1 1/4 teaspoons	$5.49 per 6 ounces	$0.07
2 Tbsp. fresh lemon juice	1 teaspoon	$2.19 per 15 fluid ounces	$0.02
1 Tbsp. salt	1/2 teaspoon	$2.91 per 16 ounces	$0.02
1 tsp mustard	1/6 teaspoon	$2.69 per 8 ounces	$0.01
1/2 tsp finely-minced garlic	0.08 teaspoon	$4.00 per pound	$0.00
9 Tbsp. extra-virgin extra virgin olive oil	1 tablespoon	$5.99 per 16 fluid ounces	$0.28
1/4 c. white truffle-oil	2 teaspoons	$5.99 per 16 fluid ounces	$0.12
Total per Serving			$1.91
Total Recipe			$11.45