Black Truffle SaladTheWorldWideGourmet.com
Total time: 15 to 30 min
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:150.2 kcal
Proteins:7 g
Fats:4.5 g
Carbohydrate:20.8 g
Fibers:1.9 g
Sugar:2.9 g
Cholesterol:70.2 mg
Sodium:251.9 mg
Calcium:79.2 mg
Energy:747 kcal
Proteins:34.9 g
Fats:22.4 g
Carbohydrate:103.3 g
Fibers:9.4 g
Sugar:14.4 g
Cholesterol:349 mg
Sodium:1252.9 mg
Calcium:393.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
25
g
black truffle shavings
12.5
g
black truffle pieces
60
ml
truffle oil
30
ml
sunflower oil
30
ml
sherry vinegar
8
slices of country bread
6
eggs
6
hearts of lettuce (boston, mache, etc)
1
shallot
1
caprice des dieux cheese (or substitute another cheese)
salt and pepper
METHOD
- Hardboil the eggs; cool.
- Preheat the oven to 180 °C (350 °C).
- Slice the hardboiled eggs and cut up the truffles.
- Place a slice of Caprice des Dieux cheese on each slice of bread; brown in the oven.
- Prepare the vinaigrette in a bowl with the two oils and the vinegar; add the truffle shavings and chopped shallot. Season with salt and pepper and mix well.
- Just before serving, toss the dressing with the salad.
Presentation
- On each plate, place a bouquet of salad and two slices of toasted bread with cheese;
- alternate egg slices and pieces of truffle.
- Serve immediately so that the cheese is still hot.
CHEF'S NOTES
This is the version that gives the maximum truffle flavor. But to reduce the cost, or depending on what's available, you could make this salad with truffle shavings. If you don't have black truffle-flavored oil, macerate the truffle shavings in a good-quality neutral-flavored oil.
For outstanding flavor, place your fresh eggs and pieces of truffle in an airtight container in the refrigerator and leave overnight so that the eggs abosrb the truffle aroma.
