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Spring Vegetable Salad With Parmesan Tuiles And White Truffle-Oil Vinaigrette Recipe

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salad gluten free low carb nut free vegetarian easter lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

18 spears medium asparagus, blanched

3/4 cup fresh peas, shelled and blanched

1/4 cup white truffle-oil (substitute: extra virgin olive oil or herb-flavored oil)

2 1/2 tablespoons grated Parmesan cheese

6 ounces fresh porcini mushrooms (approximately 3 medium mushrooms)

6 tablespoons Parmesan cheese

1 tablespoon roughly chopped fresh chives

1 teaspoon mustard

9 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

12 ramps or baby leeks, blanched (optional)

18 spring (pearl) onions, peeled and blanched

1 teaspoon roughly chopped fresh tarragon

1 tablespoon roughly chopped fresh chervil

8 grinds of a pepper mill

1 tablespoon roughly chopped fresh parsley

3/4 cup fava beans, shelled, blanched and peeled

2 cups loosely packed pea shoots

1 tablespoon salt

1/2 teaspoon finely chopped garlic

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