A Truffled Salad & Omelette for Two

Name: A Truffled Salad & Omelette for Two
Cuisine: Australian
Ingredients: 2 large handfuls mixed salad leaves, washed and spin-dried; 6 small button mushrooms, stalks removed, caps thinly sliced; 2 teaspoons aged sherry vinegar or aged red-wine vinegar [such as Forum Cabernet vinegar]; 2 teaspoons aged sherry vinegar or aged red-wine vinegar [such as Forum Cabernet vinegar]; 40 ml extra virgin olive oil; 40 g clarified butter; sea salt and freshly ground white or black pepper; sea salt and freshly ground white or black pepper; 2 teaspoons aged sherry vinegar or aged red-wine vinegar [such as Forum Cabernet vinegar]; 40 ml crème fraîche or pouring cream; 6 eggs; 1 x 20 g fresh or frozen truffle; 1 x 20 g fresh or frozen truffle; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 tablespoons chopped curly-leaf parsley [optional]; 40 ml crème fraîche or pouring cream

Preparation info

Serves
2

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This is perfect food for a romantic supper after a show. A twenty-gram truffle will be plenty for two people. You will need to put the truffle in with the eggs two days in advance so that their fragrance infuses the eggs, then prepare the leaves and truffles before going to the theatre. The remaining ingredients can be assembled in a few minutes.

Ingredients

Oceania
Europe
Australia
France
Supper
Gluten-free
Vegetarian

Ingredients

Method