Salad Truffles Recipes

Steps:

• Walnut Tapenade:.
• Scrub potatoes well. Boil until soft, but not mushy. Drain and cool.
• Slice each potato in half. Using a melon baller or sharp-edged spoon, remove a semi-sphere of flesh, leaving a small "bowl" of potato. Discard the.
• removed portion. Fill with tapenade. In a small flat dish, mix just a touch of olive oil with the walnuts. Use your finger or a small basting brush to lightly cover the potato skin with oil as well. Roll the truffle in the crushed nuts to coat.
• Radish Pea:.
• In a small bowl mix radish slices, soy sauce, rice vinegar, and garlic. In a small, heat-proof bowl or pan, sprinkle gelatin over milk. When the gelatin is hydrated, heat it gently, stirring, until all the powder is dissolved. Remove from heat, cool slightly, and stir in yoghurt. Drain radishes. Into a deep candy mold or ice tray, pour in a small amount of the yoghurt-gelatin mixture, then layer a few radish slices with two or three peas, careful to leave room for the yoghurt-gelatin to surround the vegetables for a smooth-surfaced truffle. Finish with a large radish slice for the base. Chill several hours until firm. Gently remove from mold.
• Strawberry Shrimp Chipotle:.
• Peel eggs. Slice crosswise, about 1/2 inch thick. Separate the white and yolk, setting aside the white for now.
• Place the shrimp in a small bowl. Drain chipotles onto the shrimp.
• Slice chipotles crosswise in 1/2 inch slices, removing any seeds.
• Clean strawberries, removing stems and any hard, white parts. Mash with egg yolks. Construct the truffle by choosing a slice of egg white for the base. Place two or three drained shrimp on top of the egg white. With a small spatula, cover smoothly with strawberry mixture. Garnish with a chipotle "skirt" or "crown".
• Assembly:.
• Arrange a personalized assortment for each guest on a small chilled plate. Serve cooler than room temperature, but not so cold that the flavor is lost.

Steps:

• Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
• Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
• Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
• Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

Steps:

• Tuiles: Place a 12-inch non-stick pan over medium-high 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 5-inch 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. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart 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 2-quart 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.

Steps:

• To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
• Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
• Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
• Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
• Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
• Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
• Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
• Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.