Wednesday, August 8, 2012

Black Summer Truffle Salad

The little black truffle season is finally here.  While most of the country is regaling in garden fresh vegetables and fruit, we have found one of the most spectacular ways to celebrate the freshness of the season with these black beauties – Italian Black Summer Truffles!

Black summer truffles are still a luxury, but are much more in the realm of splurging on as they are the “economy” truffle.  Think of it as the “Tiffany’s” of Truffle compared to the ever so coveted Alba truffles, which could be classified as the “Cartier or Harry Winston’s” of truffles.  This truffle splurge is “date night” worthy, and will last the entire week.  Truffles stuffed in chicken, garnishing pasta, salad, eggs – you name it you can truffle it!

Just like the little black dress, a simple salad can be dressed up with the addition of truffles.  This salad is an exquisite surprise when entertaining as a starter, or if it’s just the two of you it makes a wonderful summer light dinner.  The sweetness of the heirloom tomatoes and figs is offset by the salty flavor of the prosciutto.  The earthy truffle creates a perfect balance in flavors.  Enjoy the explosion of flavor and the season!

Black Summer Truffle Salad
Serves 2 as main course or 4 as a starter

2 heads baby red oak lettuce
2 heads baby green leaf lettuce
1 medium Brandywine tomato
4 small green figs
2 slices of prosciutto
½ freshly shaved summer black truffle
Freshly ground lemon pepper
Fleur del sel
Peach Champagne Vinegar
Extra Virgin Olive Oil

Break baby red and green lettuce into pieces in a salad bowl and lightly salt.   Cut tomato and green figs into small wedges and place on top of salad greens.  Tear two slices of prosciutto into small pieces and place in bowl.  Grind lemon pepper over items in salad bowl.  Toss with hands.  Sprinkle Peach Champagne Vinegar and Extra Virgin Olive Oil lightly over mix and toss lightly with hands.