-
1
Tuiles: Place a 12-inch non-stick pan over medium-high heat.
-
2
Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan.
-
3
As it starts to melt, use a spatula to form it into three 2 by 5-inch strips.
-
4
When the cheese starts to bubble and turn golden brown, remove the pan from the heat.
-
5
Let cool for 4 to 5 minutes; the strips should be pliable.
-
6
Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc.
-
7
Set aside and repeat the process with the other strips.
-
8
Repeat the entire process with the remaining cheese.
-
9
(Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl.
-
10
Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
-
11
Salad: Remove the mushroom caps from their stems.
-
12
Clean the tops with a damp cloth or towel.
-
13
Peel the stem using a vegetable peeler; discard the scraps.
-
14
Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl.
-
15
Add the remaining vegetables.
-
16
Add the vinaigrette and toss well.
-
17
To serve: Divide the salad among 6 chilled plates.
-
18
Stand a Parmesan tuile over each salad.
-
19
Handle gently and serve immediately.
