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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|Serving Size: 1 Serving (522g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1145 (95%)|
|Amt Per Serving||% DV|
|Total Fat 127.2g||170 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 90.4g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 15.1mg||5 %|
|Sodium 330.4mg||11 %|
|Potassium 312.9mg||8 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 11.5g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1209
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