Asparagus Salad With Truffle Vinaigeette

Name: Asparagus Salad With Truffle Vinaigeette
Yield: 5
Cuisine: Fusion
Ingredients: salt; olive oil; olive oil; champagne vinegar; shallots; salt; parmesan, parmigiano-reggiano cheese, grated; mixed salad greens; asparagus; black pepper

Submitted by happyzhangbo

very healthy salad, different kinds of vegetables, good to choose!

YIELD

5 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

For the salad

X SALT
to taste *

TABLESPOON OLIVE OIL

TABLESPOON OLIVE OIL
black truffle

TABLESPOON CHAMPAGNE VINEGAR *

X SHALLOTS
minced *

For the dressing

X SALT
to taste *

X PARMESAN CHEESE
strips as needed *

X MIXED SALAD GREENS
or batch of mice *

LARGE ASPARAGUS *

X BLACK PEPPER
to taste *

Directions

Trim the ends of the asparagus and peel them. Then blanch them for one and a half minutes in boiling salted water and then submerge in ice water. Place the minced shallot and vinegar in a bowl. Slowly drizzle in the oils, constantly whisking. Season with salt and pepper.

Stack the asparagus in a crosswise pattern on the plate like a number sign (#). Place the mace in the center of the asparagus. Using a peeler, peel some strips of Parmesan cheese and arrange around the mache. Sprinkle salad with salt. Drizzle some of the dressing over the mache and asparagus.