Spring Vegetable Salad with Parmesan Tuile

Ready in 1h

Try this Spring Vegetable Salad with Parmesan Tuile recipe, or contribute your own.


2 c Loosely packed pea shoots
18 Spring; (pearl) onions,
1/2 ts Finely chopped garlic
6 tb Parmesan cheese
6 oz Fresh porcini mushrooms;
; medium mushrooms)
; peeled and blanched
; blanched
; virgin olive oil or
12 Ramps or baby leeks;
3/4 c Fresh peas; shelled and
1 tb Roughly chopped fresh
3/4 c Fava beans; shelled,
9 tb Extra Virgin Olive Oil
1 tb Roughly chopped fresh
; herb-flavored oil)
1 tb Roughly chopped fresh chives
1 ts Mustard
; and peeled
1/4 c White truffle-oil;
2 1/2 tb Grated Parmesan cheese
2 tb Fresh Lemon Juice
1 tb Salt
8 Grinds of a pepper mill
18 Spears medium asparagus;
1 ts Roughly chopped fresh

Original recipe makes 1 servings



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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Calories Per Serving: 1209 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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