Black Truffle Caesar Salad
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.
Total Steps
7
Ingredients
6
Tools Needed
8
Ingredients
- 8 ounces shredded duck confit leg and thigh(optional)
- 1 head romaine lettuce
- 1 teaspoon Kosher salt
- 1 large lemon, juiced
- 1/2 cup extra virgin olive oil
- 2 ounces black truffles
Instructions
Step 1
Add lemon juice, olive oil, and salt to a blender or small food processor
Step 2
Grate half the truffles into the blender and reserve remainder to grate over the salad as a garnish.
Step 3
Blend dressing until thick and creamy. Taste and adjust salt and oil to lemon ratio to suite your taste.
Step 4
Chop, wash and dry the lettuce.
Step 5
Toss with dress and plate.
Step 6
Add duck if using.
Step 7
Shave remaining truffles over each plate and serve.