Spring Vegetable Salad with Parmesan Tuile
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INGREDIENTS
- 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,
- Tuiles
- SALAD
- 9 tb Extra Virgin Olive Oil
- 1 tb Roughly chopped fresh
- ; herb-flavored oil)
- WHITE TRUFFLEOIL VINAIGRETT
- 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
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (522g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 1209 | ||
| Calories from Fat: 1145 (95%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 1209
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