Spring Vegetable Salad With Parmesan Tuile
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cklive20, Pdate | 1 | Servings | |
INGREDIENTS
| Tuiles | ||
| 6 | T | Parmesan cheese |
| 6 | oz | 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 | c | Loosely packed pea shoots |
| 3/4 | c | Fava beans, shelled |
| blanched | ||
| and peeled | ||
| 3/4 | c | Fresh peas, shelled and |
| blanched | ||
| 2 1/2 | T | Grated Parmesan cheese |
| 2 | T | Fresh lemon juice |
| 1 | T | Salt |
| 1 | T | Roughly chopped fresh |
| chervil | ||
| 1 | T | Roughly chopped fresh |
| parsley | ||
| 1 | T | Roughly chopped fresh chives |
| 1 | t | Roughly chopped fresh |
| tarragon | ||
| 1 | t | Mustard |
| 1/2 | t | Finely chopped garlic |
| 8 | Grinds of a pepper mill | |
| 9 | T | Extra virgin olive oil |
| 1/4 | c | White truffle-oil |
| substitute: extra | ||
| virgin olive oil or | ||
| herb-flavored oil |
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. Yield: 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 Converted by MC_Buster. Per serving: 1751 Calories (kcal); 137g Total Fat; (68% calories from fat); 53g Protein; 86g Carbohydrate; 33mg Cholesterol; 7269mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9343 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1375
Calories From Fat: 183
Total Fat: 21.3g
Cholesterol: 37.4mg
Sodium: 17187.3mg
Potassium: 9179.9mg
Carbohydrates: 247.2g
Fiber: 58.1g
Sugar: 8.5g
Protein: 108.2g