This truffle salad tastes delicious, seems expensive but it's not and pairs great with my Scallop Pasta.
Course: First Course or Side Dish
Servings: 4 servings
1 bag of fresh romaine lettuce leaves from your local grocery store
Black Truffle Sea Salt - Kroger/Ralph's sells this in the spices isle. It's amazing. Here is the link.
2 tablespoons truffle oil. I used white truffle oil from a local shop here in LA.
Fresh cracked black pepper
1 teaspoon of garlic powder
Crumbled fresh truffle cheese from your local grocery store gourmet cheese section. I buy a fresh slice and grate it over the salad. Here is the link.
1 cup of baby tomatoes, sliced.
Thinly sliced pecans
1. Rinse romaine leaves and tomatoes before placing them in a big salad bowl for serving.
2. Sprinkle with truffle salt, pecans, garlic powder, fresh pepper, and truffle oil on salad. Toss the salad. Tip: Be delicate with the oil, you want just a little a hint of it. Too much will make the leaves wilt.
3. Sprinkle with truffle cheese. Enjoy!
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