Truffled Celeriac & Mushroom Salad

Name: Truffled Celeriac & Mushroom Salad
Cuisine: French
Ingredients: 1 head celeriac [about 400 g]; 1 large King Brown mushroom, cut into julienne; 3 small ripe but slightly firm avocados; 3-4 firm ripe tomatoes [such as Love Bites or Romas], peeled, seeded and cut into 5mm dice; 1 handful frisée lettuce, cut into tiny tufts, or mâche lettuce, washed and spin-dried; 1 handful frisée lettuce, cut into tiny tufts, or mâche lettuce, washed and spin-dried; 1 x 30 g fresh or frozen truffle; 1 x 30 g fresh or frozen truffle; 2 drops truffle oil [optional]; 10-20 ml aged sherry vinegar or best quality cider vinegar; ½ teaspoon sea salt; 3 eggs; 1 teaspoon Dijon mustard; freshly ground white pepper; 80 ml grapeseed oil; 40 ml extra virgin olive oil; 10-20 ml aged sherry vinegar or best quality cider vinegar; 20 ml hazelnut oil

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here is an extravagant salad for a celebratory dinner that need not break the bank. Your guests will be thrilled by its flavour and presentation. You will need to start two days ahead of time.

Ingredients

1 head celeriac [about 400 g]
1 large King Brown mushroom, cut into julienne

Europe
Oceania
France
Australia
Dinner
Starter
Gluten-free
Vegetarian

Method

To start to prepare the mayonnaise, put the truffle and whole eggs in a container with a tight-fitting lid and seal, then refrigerate for 2 days before you wish to serve.
On the day the salad is to be served, prick 1 of the eggs with a fine pin and lower it into a saucepan of boiling water, then boil for 10 minutes. Drain and refresh it under cold running water