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Autumn salad with truffle oil vinaigrette

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Ingredients for 4 servings:

  • 150 g carrot(s)
  • 100 g celery
  • 300 ml broth
  • 1 potato(s), boiled
  • 3 tbsp balsamic vinegar
  • Cayenne pepper
  • 2 tbsp oil (truffle oil)
  • 4 tbsp oil (grape seed oil)
  • 2 tbsp walnuts, chopped
  • ½ onion(s)
  • 4 servings of leaf salad
  • chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the carrots and celery into julienne strips and cook in the broth for 5 minutes. Mash the potatoes with a fork and pour over the vinegar. Season. Add the truffle oil and grapeseed oil. Finely chop the onion, add it to the potato and oil mixture, and emulsify it with the hot broth. Toss the vegetables with half of the vinaigrette. Arrange the leaf salad on plates and arrange the vegetables on top. Garnish with chopped walnuts and chives. Finally, drizzle with another vinaigrette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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