Title: Spring Vegetable Salad with Parmesan Tuile
Categories: Cklive20, Pdate
Yield: 1 servings

Tuiles
6 tb Parmesan cheese

-----------------------------------SALAD-----------------------------------
6 oz Fresh porcini mushrooms;
-(approximately 3
; medium mushrooms)
18 Spears medium asparagus;
-blanched
18 Spring; (pearl) onions,
; peeled and blanched
12 Ramps or baby leeks;
-blanched (optional)
2 c Loosely packed pea shoots
3/4 c Fava beans; shelled,
-blanched
; and peeled
3/4 c Fresh peas; shelled and
; blanched

------------------------WHITE TRUFFLE-OIL VINAIGRETT------------------------
2 1/2 tb Grated Parmesan cheese
2 tb Fresh lemon juice
1 tb Salt
1 tb Roughly chopped fresh
-chervil
1 tb Roughly chopped fresh
-parsley
1 tb Roughly chopped fresh chives
1 ts Roughly chopped fresh
-tarragon
1 ts Mustard
1/2 ts Finely chopped garlic
8 Grinds of a pepper mill
9 tb Extra virgin olive oil
1/4 c White truffle-oil;
-(substitute: extra
; virgin olive oil or
; herb-flavored oil)

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

Converted by MC_Buster.

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.