It was a warm day, I had a piece of black truffle leftover and I wasn't really in the mood to cook again.
The day after a big dinner all you really want is to eat light and healthy, maybe get rid of stuff you've got left in the fridge or go and buy small things but definitely not spend the whole day in the kitchen again.
So I went to my local supermarket and find beautiful lamb lettuce on the shelf, and it all came clear on my mind then.
Got a few more ingredients to give full flavor to the dish but always keeping in mind I had to use the black truffle, so nothing extremely covering as I wanted to taste the truffle above all.
What it came out is a pretty amazing vegan salad where the black truffle is still the king, but you also have a delicate sweet taste, crunchiness, smokiness, and a great balance of flavor.
Ingredients for serving 4 people:
12gr black truffle
For the salad
80gr lamb lettuce
5gr sunflower seeds
5 gr pinenuts
Extra Virgin Olive Oil
Preheat the oven at 200 degrees and toast the pinenuts for a few minutes, when they start turning gold take them out and let them cool.
Cut the courgettes longitudinally with a peeler to obtain very thin slices.
Blanch them in boiling hot water for a few seconds, they need be able to fold without brake but we still want to keep a bit of crunchiness.
Drain them off and put in water and ice till cold, which will help to preserve a shining color.
Dry them and season with Extra Virgin Olive Oil, salt and pepper, then roll them in little cylinders, make 24 of them.
In a large bowl place the lamb lettuce, the edamame, sunflower seeds, and toasted pinenuts, season with Extra Virgin Olive Oil, salt, and pepper.
For the presentation (one portion)
Amaranth micro herb
Place the prepared salad on the middle of the plate, distribute equally distant 6 rolls of courgettes and shave about 4 grams of black truffle on top.
Decorate with a little bunch of amaranth.