Raw asparagus and mâche give this salad a crisp bite and a spring vibe. Along those lines, chef Vitaly Paley, of Paley's Place in Portland, Oregon, sometimes swaps thinly sliced raw artichoke hearts for the asparagus to deliver a similar mild, fresh crunch. Source: EatingWell Magazine, April 2020

Vitaly Paley, adapted by EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk lemon juice, salt and pepper in a large bowl. Whisk in truffle oil.

  • Shave asparagus into long strips using a vegetable peeler; thinly slice what can't be shaved. Add the asparagus, mâche (or spinach), endive, radishes and parsley to the dressing; toss to combine. Transfer to a platter. Sprinkle with Parmesan and garnish with shaved truffle, if desired.


Tips: Truffle oil is best used at room temperature or slightly warm for the best flavor. Find it at well-stocked grocery stores and specialty markets.

To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.

Nutrition Facts

141 calories; 12.1 g total fat; 3 g saturated fat; 7 mg cholesterol; 296 mg sodium. 167 mg potassium; 4.6 g carbohydrates; 2.4 g fiber; 1 g sugar; 5.3 g protein; 3457 IU vitamin a iu; 30 mg vitamin c; 34 mcg folate; 178 mg calcium; 2 mg iron; 42 mg magnesium;