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.

Vitaly Paley, adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020


Recipe Summary

20 mins
20 mins


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; protein 5.3g 11% DV; carbohydrates 4.6g 2% DV; exchange other carbs 0.5; dietary fiber 2.4g 9% DV; sugars 0.7g; fat 12.1g 19% DV; saturated fat 3g 15% DV; cholesterol 6.8mg 2% DV; vitamin a iu 3457.4IU 69% DV; vitamin c 29.6mg 49% DV; folate 34.1mcg 9% DV; calcium 178.1mg 18% DV; iron 2.2mg 12% DV; magnesium 41.9mg 15% DV; potassium 167.1mg 5% DV; sodium 296.1mg 12% DV.