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Summer Truffle Salad
4
Convives
15
Préparation (min.)
Ingrédients
- Fresh Truffle Salad
- 1 large mâche salad
- 300 g of Parma ham
- 8 artichoke hearts
- 150 g of sun-dried tomatoes
- 100 g of Parmesan shavings
- 100 g of black olives from Nyons
- 100 g of fresh summer truffles from Plantin
- A few fresh basil leaves
- Fleur de sel
- Freshly ground pepper
- Light Truffle Vinaigrette
- 1 tablespoon of truffle-flavored balsamic vinegar preparation from Modena
- 2 tablespoons of extra virgin olive oil flavored with black truffle pieces
- 1 teaspoon of mustard
- A few drops of lemon juice
A Summer Truffle Salad, Fresh and Gourmet for Beautiful Days
When the beautiful days settle in, the summer truffle reveals all its finesse in a simple, fresh, and generous recipe. This summer truffle salad combines the vegetal sweetness of lamb's lettuce, the melting character of Parma ham, the sunny flavor of sun-dried tomatoes, and the delicacy of artichoke hearts. Parmesan shavings add a milky and salty note, while black olives extend the Mediterranean spirit of this dish.
Fresh summer truffle stands out with its delicate aromas, more subtle than those of black truffle, making it an ideal companion for cold recipes. Grated at the last moment, it flavors the salad without masking the freshness of the ingredients. The dressing, light and fragrant, combines olive oil with black truffle, balsamic vinegar, mustard, and lemon to create a balance of roundness, liveliness, and elegance.
This truffle salad recipe is perfect for a refined starter, a summer lunch, or an easy-to-prepare gourmet plate.
Fresh summer truffle stands out with its delicate aromas, more subtle than those of black truffle, making it an ideal companion for cold recipes. Grated at the last moment, it flavors the salad without masking the freshness of the ingredients. The dressing, light and fragrant, combines olive oil with black truffle, balsamic vinegar, mustard, and lemon to create a balance of roundness, liveliness, and elegance.
This truffle salad recipe is perfect for a refined starter, a summer lunch, or an easy-to-prepare gourmet plate.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Truffle Vinaigrette
In a bowl or small salad bowl, mix the mustard with the black truffle balsamic vinegar, then gradually pour in the flavored olive oil while lightly whisking. Add a few drops of lemon juice, a pinch of fleur de sel, and a twist of pepper. The vinaigrette should remain fluid, balanced, and light enough to accompany the salad without overpowering the delicate aromas of the summer truffle.
Compose the Summer Salad
Wash and thoroughly dry the lamb's lettuce to preserve its freshness and volume on the plate. Distribute it evenly among four plates, then add halved artichoke hearts, sun-dried tomatoes, black Nyons olives, and delicately crumpled slices of Parma ham. This arrangement creates a fresh truffle salad that is both generous, colorful, and enjoyable to eat.
Add Parmesan, Basil, and Seasoning
Sprinkle each plate with shavings of Parmesan, then add a few fresh basil leaves to bring a bright, slightly peppery aromatic note. Drizzle the vinaigrette sparingly just before serving to maintain the crunch of the lamb's lettuce and the clarity of the flavors. Adjust the seasoning with a bit of fleur de sel and freshly ground pepper according to the intensity of the ingredients.
Grate the Summer Truffle at the Last Moment
Using a truffle mandoline or a fine grater, slice the fresh summer truffle into thin shavings directly onto the plates. This final touch preserves its subtle notes and delicate aroma. Serve immediately to fully enjoy its summery character, the freshness of the salad, and the contrast between the melting vegetables, Parmesan, and Parma ham.
Astuce(s) du Chef Plantin
For an even more expressive summer truffle salad, take the fresh summer truffle out of the refrigerator a few minutes before grating it: its delicate aromas will diffuse more finely. Add the dressing last and in small amounts. A successful truffle salad should remain light, with seasoning that complements the ingredients without masking their freshness. For a gourmet presentation, alternate the layers: airy lamb's lettuce, crumpled Parma ham, shavings of Parmesan, and slices of truffle placed on top just before serving.
