Salad With Mushrooms And Black Truffle
- 7/8 cup cultivated mushrooms
- 1/2 cup emmenthal
- 1/2 cup cooked ham
- 1 stalk - white celery
- 1/2 cup black truffles
- peeled tomatoes
- lemon juice
- salt
- pepper
- olive oil
- Wash white sparrow-grasses well. Sharpen the points and cut the stalks. Wash and clean the butcher's broom, discarding the toughest part. Whiten with the points of sparrow-grasses in hot salted water for about 2 minutes. Cool in ice water.
- For vinaigrette: melt salt in the peaches with vinegar, add pepper; flavor with extra virgin olive oil. Finely slice summer truffle. Cut the scallion into cubes. Flavor in a bowl with vinaigrette all of the following; the points of the sparrow-grasses, the butcher's broom, uncooked stalks, slices of truffle and summer truffle, savory, fennel beard and wild fennel. Place salad in the middle of the plates; garnish with berries and little branches of butcher's broom.
mushrooms, emmenthal, stalk white celery, black truffles, tomatoes, lemon juice, salt, pepper, olive oil
Taken from www.epicurious.com/recipes/member/views/salad-with-mushrooms-and-black-truffle-1228727 (may not work)