Name: Summer Truffle and Celeriac Salad with Walnuts and Comté
Yield: Serves 4 as a first course
Ingredients: Pepper; 2 tablespoons grapeseed or corn oil; 2 tablespoons walnut oil; ½ tablespoon minced shallot; ¾ teaspoon kosher salt; ¾ pound celeriac (1 small trimmed root); 3 tablespoons lemon juice; Optional: black truffle oil; 3 ounces Comté (or aged Gruyère) cheese; ½ tart apple, halved and cored; 1 or 2 large summer truffles (3 to 4 ounces total weight); ⅓ cup walnut halves, toasted

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Summer truffle deconstructed tastes like celeriac, nutty cheese, and walnuts—which is why the three play supporting roles to the starring Tuber. Sweet-scented, with a bitter aftertaste, this crumbly-crunchy salad is easy to prepare if you have a thin-slicing blade on your food processor or a mandoline. Although I haven’t tried it, I think this would also work well with Tuber brumale or Oregon black truffles.