INGREDIENTS

INSTRUCTIONS

SALAD
WHITE TRUFFLE-OIL VINAIGRETT
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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