ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN
Steps:
- Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
- Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.
EASY TRUFFLES
Our smooth, creamy bonbons are so divine you may be tempted to save this recipe for a special occasion. But with just a few ingredients, they're easy to make anytime. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 4
Steps:
- Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
BLACK TRUFFLE SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 30m
Yield Six servings
Number Of Ingredients 9
Steps:
- 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 1/2-inch slices.
- 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.
- 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.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 17 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 1 gram
SPRING VEGETABLE SALAD WITH PARMESAN TUILES AND WHITE TRUFFLE-OIL VINAIGRETTE
Steps:
- Tuiles: 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.
MESCLUN SALAD WITH TRUFFLE VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Vinegar Fall Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.
TRUFFLED EGG SALAD
Steps:
- Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water. Bring to a boil. Gently lower the eggs into the water and cook for 9 1/2 minutes. Drain. When cool enough to handle, peel the eggs. In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow. Season to taste with truffle salt.
- Remove the crusts from the bread. Toast the slices, then cut in half diagonally. Rub each piece with the garlic clove, then spoon on the egg salad.
TRUFFLE DRESSING/ HERB SALAD
from the culinary institute of america, this is a lovely salad to use your fresh herbs. Truffle oil is available at trader joe's and some gourmet markets.
Provided by chia2160
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the vinaigrette by combining the olive oil, truffle oil, white wine vinegar, and sugar.
- Season with salt and pepper and reserve.
- Clean and thoroughly dry the mesclun mix.
- Combine the mesclun, radicchio, parsley, and dill and toss thoroughly.
- Just before serving, whisk the vinaigrette vigorously and season with additional salt and pepper, if necessary.
- Toss the salad with the vinaigrette and arrange on plates.
- Serve immediately.
Nutrition Facts : Calories 185.2, Fat 20.4, SaturatedFat 2.8, Sodium 6.5, Carbohydrate 1.2, Fiber 0.4, Sugar 0.4, Protein 0.4
SALAD TRUFFLES
As a salad first course for a dinner party, these tasteful bites hint at the delightful meal to come. (Preparation note: The Radish Pea truffle must be prepared ahead, to set. The Walnut Tapenade and Strawberry Shrimp Chipotle truffles can be prepared ahead and refrigerated.)
Provided by realbirdlady
Categories Potato
Time 5h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Walnut Tapenade:.
- Scrub potatoes well. Boil until soft, but not mushy. Drain and cool.
- Slice each potato in half. Using a melon baller or sharp-edged spoon, remove a semi-sphere of flesh, leaving a small "bowl" of potato. Discard the.
- removed portion. Fill with tapenade. In a small flat dish, mix just a touch of olive oil with the walnuts. Use your finger or a small basting brush to lightly cover the potato skin with oil as well. Roll the truffle in the crushed nuts to coat.
- Radish Pea:.
- In a small bowl mix radish slices, soy sauce, rice vinegar, and garlic. In a small, heat-proof bowl or pan, sprinkle gelatin over milk. When the gelatin is hydrated, heat it gently, stirring, until all the powder is dissolved. Remove from heat, cool slightly, and stir in yoghurt. Drain radishes. Into a deep candy mold or ice tray, pour in a small amount of the yoghurt-gelatin mixture, then layer a few radish slices with two or three peas, careful to leave room for the yoghurt-gelatin to surround the vegetables for a smooth-surfaced truffle. Finish with a large radish slice for the base. Chill several hours until firm. Gently remove from mold.
- Strawberry Shrimp Chipotle:.
- Peel eggs. Slice crosswise, about 1/2 inch thick. Separate the white and yolk, setting aside the white for now.
- Place the shrimp in a small bowl. Drain chipotles onto the shrimp.
- Slice chipotles crosswise in 1/2 inch slices, removing any seeds.
- Clean strawberries, removing stems and any hard, white parts. Mash with egg yolks. Construct the truffle by choosing a slice of egg white for the base. Place two or three drained shrimp on top of the egg white. With a small spatula, cover smoothly with strawberry mixture. Garnish with a chipotle "skirt" or "crown".
- Assembly:.
- Arrange a personalized assortment for each guest on a small chilled plate. Serve cooler than room temperature, but not so cold that the flavor is lost.
Nutrition Facts : Calories 204.5, Fat 4.5, SaturatedFat 1, Cholesterol 72.9, Sodium 95.7, Carbohydrate 33, Fiber 4.6, Sugar 3.4, Protein 9
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