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Black Truffle Salad
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
- 8 to 10small boiling potatoes, unpeeled (about ¾ pound)
- 1small clove garlic, crushed and finely chopped (about ½ teaspoon)
- 2tablespoons walnut oil
- 4tablespoons peanut oil
- 1½tablespoons red-wine vinegar
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 1large tight head Boston lettuce, thoroughly rinsed and dried (about 5 cups)
- 2large black truffles (4½ to 5 ounces)
Preparation
- Step 1
Place the potatoes in a large saucepan and cover with water. Bring the water to a boil, cover the pan, reduce the heat to low and boil the potatoes gently for about 15 to 18 minutes, until tender. Drain the potatoes and set them aside until cool enough to handle, then peel them and cut them into ½-inch slices.
- Step 2
In a small bowl, make the dressing by combining the garlic, walnut oil, peanut oil, vinegar, salt and pepper. Place the lettuce in a large bowl and toss it with 2 to 3 tablespoons of the dressing. Divide the lettuce among 6 plates.
- Step 3
Toss the remainder of the dressing with the lukewarm potato slices and divide the potatoes among the six plates, mounding them in the center of the lettuce. Using a vegetable peeler or truffle slicer, shave the truffles on top of the potatoes, covering the entire surface. Sprinkle any remaining dressing over the truffles and serve immediately.
Private Notes
Cooking Notes
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