WHITE TRUFFLE SALAD

By BobD

Ingredients

• 1 teaspoon lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 1 very fresh bulb Florence fennel
• 1 fresh porcini mushroom (about 3 ounces), brushed clean
• Parmesan cheese
• 1 white truffle (about 1 ounce), brushed clean

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 1

Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper.

Have two large plates ready. Remove any tough outer leaves of the fennel. With a sharp knife, slice as thinly as possible enough of the heart to cover the bottom of the plates loosely. Transfer the fennel to a bowl and dress with a little of the olive oil and lemon mixture. Correct seasoning. Scatter the fennel loosely over the plates.

Slice the mushrooms very thin, producing almost transparent cross-sections. Strew the mushrooms over the fennel, covering the fennel with an airy layer of mushrooms. With a hand-held cheese grater or knife blade, make shavings of Parmesan and put them on the other two layers in a similar fashion.

Drizzle the remaining olive oil and lemon mixture over and around everything on the plates. With a cheese parer or truffle cutter, cut the truffle in very thin slices. Grind a little black pepper over each plate and serve.