Salade aux Truffes blanches (White Truffle Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- raw Piedmont truffles
- hard-boiled egg yolks
- mustard
- salt
- pepper
- oil
- vinegar
Instructions
- Cut the raw Piedmont truffles into very thin shavings.
- Crush the hard-boiled egg yolks and work them up with mustard, salt, pepper, a thread of oil and vinegar.
- Dress the truffles with this.