
Yellow bean, potato and black truffle salad

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To highlight the flavor of the truffle even more, and balance the sweet/sour/starchy elements, the salad also needs to be more vinegary than usual, so the vinegar has a real presence in the mouth. If you don't have any truffles, you can still make a lovely salad or, if you can find some geedquality black truffle and mushroom paste in an Italian deli, add a tablespoon of it to the vinaigrette. In Italy,I would use the yellow Piacentine potatoes, which come from very sandy ground. They have a similar quality to the baby Jersey Royals that we use in London fer this salad when they are in season.
ingredients
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serves: 4
8 medium-sized new potatoes
8-9 ounces yellow beans small bunch of chives (cut into batons about 1 1/2 inches long)
1 tablespoon freshly grated Parmesan
2 tablespoons Shallot vinaigrette
3 tablespoons Giorgio's vinaigrette
2-2 1/2 ounces fresh black truffle
salt and pepper
Nutrition Facts
Yellow bean, potato and black truffle salad
Servings Per Recipe: 4
Amount per Serving
Calories: 632
- Total Fat: 16.4 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Cholesterol: 16.3 mg
- Sodium: 213.5 mg
- Total Carbs: 102.6 g
- Dietary Fiber: 24.4 g
- Sugars: 5.4 g
- Protein: 21.8 g
preparation

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