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Рецепт Spring Vegetable Salad With Parmesan Tuile And White Truffle Oil Vinaigrette
by Global Cookbook

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

  • 6 Tbsp. Parmesan cheese
  • 6 ounce fresh porcini mushrooms - (abt 3 med)
  • 18 med asparagus spears blanched
  • 18 x spring (pearl) onions peeled, blanched
  • 12 x ramps or possibly baby leeks blanched, (optional)
  • 2 c. pea shoots - (loosely packed)
  • 3/4 c. fava beans shelled, blanched,
  •     and peeled
  • 3/4 c. fresh peas shelled, blanched
  • 2 1/2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. salt
  • 1 Tbsp. roughly-minced fresh chervil
  • 1 Tbsp. roughly-minced fresh parsley
  • 1 Tbsp. roughly-minced fresh chives
  • 1 tsp roughly-minced fresh tarragon
  • 1 tsp mustard
  • 1/2 tsp finely-minced garlic
  • 8 x grinds of a pepper mill
  • 9 Tbsp. extra-virgin extra virgin olive oil
  • 1/4 c. white truffle-oil
  •     (substitute extra-virgin extra virgin olive oil or possibly a herb-flavored oil)

Инструкции

  1. Tuile: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 Tbsp. of the Parmesan on the bottom of the pan. As it starts to heat, use a spatula to create it into three 2- by 5-inch strips. When the cheese starts to bubble and turn golden, remove the pan from the heat. Let cold for 4 to 5 min; 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 possibly across a wide cylinder so which 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)
  2. White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-qt stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream till it is all incorporated and the sauce emulsifies.
  3. Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or possibly towel. Peel the stem using a vegetable peeler; throw away the scraps. Slice the mushrooms as thinly as possible, and place in a 2-qt stainless steel bowl. Add in the remaining vegetables. Add in the vinaigrette and toss well.
  4. To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.
  5. This recipe yields 6 servings.