68 Truffle Salad with Parsley

Main ingredients

• 20 g (¾ oz) parsley, preferably the flat variety
• 40

1. Wash and dry the parsley and remove the stalks: Prepare the tomatoes according to the method. Cut the truffles into fine julienne strips, 3 cm by 2mm (1¼ in by 1/16 in). Slice the lettuce leaves into a chiffonade (strips the width of your little finger). Cut the artichoke heart into fine slices. Dress each of these vegetables separ