Mushrooms and truffle salad
- 1 lb caesar’s mushrooms , sheep heads (or firm and sound porcini)
- 1 white truffle
- 1 cup extra virgin olive oil
- lemon juice
- 2 egg yolks
- 1 sprig parsley , chopped
- 3 anchovies
- salt and pepper , black
Make the dressing: pour the oil into a salad bowl and add the lemon juice, 2 boiled egg yolks, then sieve and mix well.
Add the anchovies – cleaned, deboned and finely chopped – and parsley, also finely chopped.
After obtaining a smooth dressing, make the salad.
Remove the external layer from the stalks and finely slice the ovules: clean the truffles, and shave them with the proper tool.
Add to the dressing in the salad bowl, check the seasoning adding salt and freshly-ground pepper if necessary, and stir gently to coat the ovules and truffles without breaking them.
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