Black Truffle Salad

1. 1

   Place the potatoes in a large saucepan and cover with water.

2. 2

   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.

3. 3

   Drain the potatoes and set them aside until cool enough to handle, then peel them and cut them into 1/2-inch slices.

4. 4

   In a small bowl, make the dressing by combining the garlic, walnut oil, peanut oil, vinegar, salt and pepper.

5. 5

   Place the lettuce in a large bowl and toss it with 2 to 3 tablespoons of the dressing.

6. 6

   Divide the lettuce among 6 plates.

7. 7

   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.

8. 8

   Using a vegetable peeler or truffle slicer, shave the truffles on top of the potatoes, covering the entire surface.

9. 9

   Sprinkle any remaining dressing over the truffles and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.