Salad With Mushrooms And Black Truffle Recipe

Ingredients

7/8 cup cultivated mushrooms

1/2 cup emmenthal

1/2 cup cooked ham

1 stalk - white celery

1/2 cup black truffles

peeled tomatoes

lemon juice

salt

pepper

olive oil

Preparation

Wash white sparrow-grasses well. Sharpen the points and cut the stalks. Wash and clean the butcher’s broom, discarding the toughest part. Whiten with the points of sparrow-grasses in hot salted water for about 2 minutes. Cool in ice water.

For vinaigrette: melt salt in the peaches with vinegar, add pepper; flavor with extra virgin olive oil. Finely slice summer truffle. Cut the scallion into cubes. Flavor in a bowl with vinaigrette all of the following; the points of the sparrow-grasses, the butcher’s broom, uncooked stalks, slices of truffle and summer truffle, savory, fennel beard and wild fennel. Place salad in the middle of the plates; garnish with berries and little branches of butcher’s broom.