Recipe - Spring Vegetable Salad

One half cup Grated ParmigianoReggiano;
plus
2 One half tablespoon Grated ParmigianoReggiano
7 teaspoon Lemon juice
1 teaspoon Dijon mustard
One half teaspoon Coarse salt; plus more
One fourth teaspoon Freshlyground black pepper;
plus more
One fourth teaspoon Minced garlic
4 One half tablespoon Extravirgin olive oil
2 tablespoon Whitetruffle oil
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh chives
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh chervil
Three fourths cup Fava beans; shelled
18 Pearl onions
18 md Asparagus spears; trimmed
6 ounce Wild mushrooms
Three fourths cup Fresh shelled peas
2 cup Pea sprouts

Heat a nonstick skillet over medium heat. Sprinkle about 2 tablespoons of
ParmigianoReggiano 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 One half tablespoons of grated 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. Meanwhile, prepare the vinaigrette. In a
medium bowl, combine 6 teaspoons lemon juice, mustard, salt, pepper, and
garlic. Whisk in 3 One half tablespoons olive oil and the truffle oil. Add herbs
and 2 One half tablespoons grated cheese. Whisk to combine. 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. 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. 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. Heat 1 tablespoon olive oil in a large
skillet over medium heat. Add 1 teaspoon garlic. Saute until just golden,
about 1 minute. Add mushrooms, 1 teaspoon lemon juice, and season with salt
and pepper. Saute until tender, 4 to 5 minutes. Remove from pan, and set
aside. 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. Serves 4.

Cuisine: "Mexican" Source: "Martha Stewart Living
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas
Lynn_Thomas@prodigy.net"

Per serving: 433 Calories (kcal); 17g Total Fat; (32% calories from fat);
18g Protein; 61g Carbohydrate; 0mg Cholesterol; 1168mg Sodium Food
Exchanges: 1 Grain(Starch); One half Lean Meat; 8 One half Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Recipe by: Recipe from Terrance Brennan; Chef/owner; Picholine, 35 West

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