Spring Potato Salad With Truffle Vinaigrette

By á-170456

Ingredients

• 1 1/2 pounds small new potatoes
• 1/4 cup truffle oil (available at specialty stores and well-stocked supermarkets)
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon snipped chives
• 3/4 teaspoon salt
• Freshly-ground black pepper to taste
• 1/4 cup minced prosciutto
• 6 cups baby romaine leaves (or mixed greens)
• 2 hard-boiled eggs chopped
• 8 paper-thin prosciutto slices

Preparation

Step 1

Clean the potatoes under running water, removing any spots. Cut any large potatoes in half. Steam the potatoes until tender, 25 to 30 minutes. Place the potatoes in a serving bowl.

Combine the truffle oil, olive oil, white wine vinegar, shallot, chives, salt and pepper to taste in a mixing bowl. Stir in the minced prosciutto.

Pour the vinaigrette over the hot potatoes and stir to coat. Let the potatoes marinate about 15 minutes.

Just before serving, stir in the romaine leaves. Divide the warm salad among 4 serving dishes and sprinkle with the chopped egg. Drape 2 thin slices of prosciutto over the top of each salad.

This recipe yields 4 servings.

Each serving: 497 calories; 745 mg sodium; 115 mg cholesterol; 36 grams fat; 7 grams saturated fat; 35 grams carbohydrates; 11 grams protein; 3.67 grams fiber.