Black Truffle Caesar Salad
By: Barnaby Dorfman
Published: Saturday, January 4, 2014 - 9:49am

Ingredients




1 Large Lemon, Juiced
1/2 Cup extra Virgin Olive Oil
2 Ounces Black Truffles, (or more if you have them!)
1 teaspoon Kosher Salt
1 head romain lettuce
8 ounces shredded duck confit leg and thigh (optional)

Preparation

1 Add lemon juice, olive oil, and salt to a blender or small food processor 2 Grate half the truffles into the blender and reserve remainder to grate over the salad as a garnish. 3 Blend dressing until thick and creamy. Taste and adjust salt and oil to lemon ratio to suite your taste. 4 Chop, wash and dry the lettuce. 5 Toss with dress and plate. 6 Add duck if using. 7 Shave remaining truffles over each plate and serve.

About

I was introduced to the idea of substituting black truffles for the traditional anchovies by James 'Animal' Nowak of Terra Fleurs, a wild food forager in Seattle. It is lighter on salt and has a wonderful, deep earthy flavor. THis is my recipe based on James' description.
If you can't forage for truffles yourself, or can't afford the high cost of buying them, consider substituting about a tablespoon of more affordable bottled truffle oil.
Another nice option is to add a few ounces of shredded duck confit leg or thigh meat to each salad.