Warm Salad of TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:292.5 kcal
Proteins:1.3 g
Fats:29.4 g
Carbohydrate:7.3 g
Fibers:0.8 g
Sugar:1.3 g
Cholesterol:0 mg
Sodium:12.8 mg
Calcium:35 mg
Energy:898 kcal
Proteins:4 g
Fats:90.2 g
Carbohydrate:22.3 g
Fibers:2.6 g
Sugar:4.1 g
Cholesterol:0 mg
Sodium:39.3 mg
Calcium:107.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
potatoes
80
g
fresh truffles
300
g
cress or winter greens
400
ml
olive oil
150
ml
truffle juice
20
ml
aged wine vinegar
salt and freshly ground pepper
METHOD
Step-by-step:
SOMMELIER
We suggest a Pouilly-Fuissé from Georges Duboeuf, aged in oak, a remarkable Mâconnais wine. You could also serve a white Hermitage or a red Châteauneuf-du-Pape.
CHEF'S NOTES
The potatoes must be covered and gently warmed so that the truffles can impart all of their wonderful flavour. I like them cut into fairly large sticks so that you can really bite into the raw truffle. Richeranches is a village situated in the "Enclave des Papes" near Suze la Rousse: it is said to be the best truffle terroir. Of course, fresh truffles are preferable (from mid-December until the end of March.) The rest of the year, use sterilized truffles of the best quality, in which case you can use the liquid from the jar to make the vinaigrette.
