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Spring Vegetable Salad

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Salad
Recipe Preparation Level: moderate
    A tuile of Parmesan cheese arches over each serving of this salad, lending it a particularly dignified appearance. Tender spring vegetables, herbs, and wild mushrooms are tossed with a vinaigrette made with white-truffle oil, for an exquisite combination of flavors.

    Note that white-truffle oil, while expensive, possesses a flavor that is irreplaceable, and even a small amount lends a noticeable, distinctive flavor to a dish.

    SPRING-VEGETABLE SALAD
    Serves 4

    1/2 cup plus 2 1/2 tablespoons Parmigiano-Reggiano cheese, finely grated
    2 tablespoons plus 1 teaspoon lemon juice
    1 teaspoon Dijon mustard
    1/2 teaspoon sea salt or coarse salt, plus more to taste
    1/4 teaspoon freshly ground pepper, plus more to taste
    1/4 teaspoon garlic, minced
    1/4 cup plus 1/2 tablespoon extra-virgin olive oil
    2 tablespoons white-truffle oil
    1 tablespoon fresh tarragon, roughly chopped
    1 tablespoon fresh chives, roughly chopped
    1 tablespoon fresh parsley, roughly chopped
    1 tablespoon fresh chervil, roughly chopped
    3/4 cup fava beans, shelled
    18 pearl onions
    18 medium asparagus spears, trimmed
    6 ounces wild mushrooms, such as black trumpet, porcini, or chanterelles
    3/4 cup fresh peas, shelled
    2 cups pea sprouts

    1. Heat a nonstick skillet over medium heat. Sprinkle about 2 tablespoons of Parmigiano-Reggiano cheese into skillet, creating a strip that is about 2 inches wide and 5 inches long. Repeat process to make 4 strips, reserving remaining 2 1/2 tablespoons of Parmigiano-Reggiano cheese. Cook until the cheese bubbles and turns golden brown, about 2 minutes. Remove strips from pan with spatula, and place over a bottle or rolling pin to cool, 4 to 5 minutes. The strips will take on the curved shape of the bottle or rolling pin. Using scissors, carefully trim both ends of each strip so that the tuile can stand up on a plate in an arc.

    2. Meanwhile, prepare the vinaigrette. In a medium bowl, combine 2 tablespoons lemon juice, mustard, salt, pepper, and garlic. Whisk in 3 1/2 tablespoons olive oil and the truffle oil. Add herbs and 2 1/2 tablespoons Parmigiano-Reggiano cheese. Whisk to combine.

    3. Bring a large pot of water to a boil. Salt well, and add fava beans. Let cook until beans are bright green and tender. Remove beans from water, and plunge into a bowl of ice water to cool. Drain beans, and peel outside shell. Set aside.

    4. Return water to a boil. Add onions, and cook about 30 to 40 seconds. Remove onions from water, and plunge into a bowl of ice water to cool. Drain onions, and trim the stem and root. Using your fingers, gently slip the skin off. Set aside.

    5. Return water to a boil. Add asparagus, and cook until bright green and tender, 3 to 4 minutes. Drain asparagus, and transfer to a bowl of ice water to cool. Drain, and set aside.

    6. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 teaspoon garlic. Sauté until just golden, about 1 minute. Add mushrooms, 1 teaspoon lemon juice, and season with salt and pepper. Sauté until tender, 4 to 5 minutes. Remove from pan, and set aside.

    7. In a large bowl combine fava beans, peas, asparagus, mushrooms, and pearl onions. Place pea sprouts on top. Add vinaigrette, and toss to coat. Divide equally among 4 plates, and garnish with Parmesan tuile. Serve immediately.


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