Top-ranked recipe named "Spring Vegetable Salad with Parmesan Tuile"
Try this Spring Vegetable Salad with Parmesan Tuile recipe, or contribute your own. "Asparagus" and "Pdate" are two tags used to describe Spring Vegetable Salad with Parmesan Tuile.
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 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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