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

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

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; carbohydrates 4.6g; dietary fiber 2.4g; sugars 0.7g; fat 12.1g; saturated fat 3g; cholesterol 6.8mg; vitamin a iu 3457.4IU; vitamin c 29.6mg; folate 34.1mcg; calcium 178.1mg; iron 2.2mg; magnesium 41.9mg; potassium 167.1mg; sodium 296.1mg.
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