Spring Vegetable Salad

Name: Spring Vegetable Salad
Yield: 6.0
Ingredients: 6.0 tablespoon Parmesan Cheese; 6.0 ounce Fresh Porcini Mushrooms; 18.0 Spears Medium Asparagus Blanched; 18.0 Spring Onions Peeled And Blanched; 12.0 Ramps Or Baby Leeks Blanched; 2.0 cup Loosely Packed Pea Shoots; 0.75 cup Fava Beans Shelled Blanched And Peeled; 0.75 cup Fresh Peas Shelled And Blanched; 2.5 tablespoon Grated Parmesan Cheese; 2.0 tablespoon Fresh Lemon Juice; 1.0 tablespoon Salt; 1.0 tablespoon Roughly Chopped Fresh Chervil; 1.0 tablespoon Roughly Chopped Fresh Parsley; 1.0 tablespoon Roughly Chopped Fresh Chives; 1.0 teaspoon Roughly Chopped Fresh Tarragon; 1.0 teaspoon Mustard; 0.5 teaspoon Finely Chopped Garlic; 8.0 Grinds Of A Pepper Mill; 9.0 tablespoon Extra Virgin Olive Oil; 0.25 cup White Truffle Oil Or Olive Oil Or Herb Flavored Oil

Spring Vegetable Salad — a community recipe on Potlikkr.

🍽 Serves 6.0

🥗

Ingredients

6.0 tbsp Parmesan Cheese
6.0 oz Fresh Porcini Mushrooms
18.0 Spears Medium Asparagus Blanched
18.0 Spring Onions Peeled And Blanched

+ 16 more ingredients — sign up free to see them all.

Method (preview)

1
Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle
2
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.

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