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LOCATION: Recipes >> Salad Recipes >> Spring Vegetable 02

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6 tablespoons Parmesan cheese

6 ounces fresh porcini mushrooms (approximately 3 medium mushrooms)
18 spears medium asparagus, blanched
18 spring (pearl) onions, peeled and blanched
12 ramps or baby leeks, blanched (optional)
2 cups loosely packed pea shoots
3/4 cup fava beans, shelled, blanched and peeled
3/4 cup fresh peas, shelled and blanched

2 1/2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon roughly chopped fresh chervil
1 tablespoon roughly chopped fresh parsley
1 tablespoon roughly chopped fresh chives
1 teaspoon roughly chopped fresh tarragon
1 teaspoon mustard
1/2 teaspoon finely chopped garlic
8 grinds of a pepper mill
9 tablespoons extra virgin olive oil
1/4 cup white truffle-oil or olive oil or herb-flavored oil

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.

Yield: 6 servings


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