Marron, truffle and asparagus salad

AT A GLANCE

  • Serves 6 people

If marron are unavailable, substitute with lobsters or yabbies.

  •  
  • Marron
  • 6 (about 300gm) cooked marron, meat removed and cut into thirds lengthways
  • 400 gm kipfler potatoes, peeled, boiled and thickly sliced
  • 500 gm white or green asparagus, blanched, then refreshed in iced water and drained
  • 60 gm fresh black truffle, thinly sliced
  • 200 gm curly endive, washed (see note)
  • 2 punnets lamb’s lettuce (mâche), trimmed and washed
  • 1 tbsp chervil leaves
  •  
  • Truffle dressing
  • 1 tbsp aged Agrodolce-style cabernet sauvignon vinegar (see note)
  • 2 tbsp dry white wine
  • 10 gm fresh black truffle, finely chopped
  • 125 ml (½ cup) extra-virgin olive oil
01   For truffle dressing, combine vinegar, wine and truffle in a bowl and whisk to combine. Add olive oil in a steady stream, whisking until incorporated. Season to taste with sea salt and freshly ground white pepper.
02   For salad, divide ingredients between serving bowls, drizzle with truffle dressing and toss gently to combine. Serve immediately.

Note Curly endive and lamb's lettuce are available from specialty greengrocers. Agrodolce-style cabernet sauvignon vinegar is available from Simon Johnson and The Essential Ingredient. The nearest substitute is a good-quality aged red wine vinegar.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

ANDY HARRIS AND EMMA KNOWLES

Drinking Suggestion:

BOTTLE-AGED HUNTER SEMILLON. , suggested by MAX ALLEN

FEATURED IN

Jul 2007

Jul 2007

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