Salad With Mushrooms And Black Truffle Recipe

Name: Salad With Mushrooms And Black Truffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7/8 cup cultivated mushrooms; 1/2 cup emmenthal; 1/2 cup cooked ham; 1 stalk - white celery; 1/2 cup black truffles; peeled tomatoes; lemon juice; salt; pepper; olive oil

Servings: persons

1
Wash white sparrow-grasses well. Sharpen the points and cut the stalks. Wash and clean the butcher's broom, discarding the toughest part. Whiten with the points of sparrow-grasses in hot salted water for about 2 minutes. Cool in ice water.
2
For vinaigrette: melt salt in the peaches with vinegar, add pepper; flavor with extra virgin olive oil. Finely slice summer truffle. Cut the scallion into cubes. Flavor in a bowl with vinaigrette all of the following; the points of the sparrow-grasses, the butcher's broom, uncooked stalks, slices of truffle and summer truffle, savory, fennel beard and wild fennel. Place salad in the middle of the plates; garnish with berries and little branches of butcher's broom.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7/8 cup cultivated mushrooms, 1/2 cup emmenthal, 1/2 cup cooked ham, 1 stalk - white celery, and more.

Yes, Salad With Mushrooms And Black Truffle falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad With Mushrooms And Black Truffle

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