Recipe - Spring Vegetable Salad With Parmesan Tuile

Tuiles
6 tablespoon Parmesan cheese

SALAD
6 ounce Fresh porcini mushrooms;
(approximately 3
; medium mushrooms)
18 Spears medium asparagus;
blanched
18 Spring; (pearl) onions,
; peeled and blanched
12 Ramps or baby leeks;
blanched (optional)
2 cup Loosely packed pea shoots
Three fourths cup Fava beans; shelled,
blanched
; and peeled
Three fourths cup Fresh peas; shelled and
; blanched

WHITE TRUFFLEOIL VINAIGRETT
2 One half tablespoon Grated Parmesan cheese
2 tablespoon Fresh lemon juice
1 tablespoon Salt
1 tablespoon Roughly chopped fresh
chervil
1 tablespoon Roughly chopped fresh
parsley
1 tablespoon Roughly chopped fresh chives
1 teaspoon Roughly chopped fresh
tarragon
1 teaspoon Mustard
One half teaspoon Finely chopped garlic
8 Grinds of a pepper mill
9 tablespoon Extra virgin olive oil
One fourth cup White truffleoil;
(substitute: extra
; virgin olive oil or
; herbflavored oil)

Tuile: Place a 12inch nonstick pan over mediumhigh heat. Sprinkle 1
tablespoon of the Parmesan on the bottom of the pan. As it starts to melt,
use a spatula to form it into three 2 by 5inch strips. When the cheese
starts to bubble and turn golden brown, remove the pan from the heat. Let
cool for 4 to 5 minutes; the strips should be pliable. 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. Set
aside and repeat the process with the other strips. Repeat the entire
process with the remaining cheese.

Yield: 9 tuiles.

White TruffleOil Vinaigrette: Blend all the vinaigrette ingredients except
their oils in a 2quart stainless steel bowl. Whisk in the olive and white
truffle oils in a slow, steady stream until it is all incorporated and the
sauce emulsifies.

Salad: Remove the mushroom caps from their stems. Clean the tops with a
damp cloth or towel. Peel the stem using a vegetable peeler; discard the
scraps. Slice the mushrooms as thinly as possible, and place in a 2quart
stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and
toss well.

To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile
over each salad. Handle gently and serve immediately.

Yield: 6