Salads

• Boil, cool and slice the potatoes.
• In a salad bowl, mix 1 teaspoon of mustard, salt, pepper, and 3 spoons of oil for 1 spoon of vinegar, and 1 tbsp oil with black truffle.  Mix gently with the potatoes.
• Add thin strips of black truffle freshly cut with a truffle razor, and a little rock salt. Serve immediately.

Tip: boil the potatoes in their skins in salted water and add thyme and a clove of garlic. When they are cooked (but firm), drain them, let them cool, carefully remove the skin and proceed to slice them. This recipe allows several variations, with different ingredients, according to your preferences (with arugula, endives, chives, etc…).

Recipe variation : You can also use black truffle cream, for the preparation of your dressing.

Ingredients:

• Potatoes
• Garlic
• Mustard
• Salt
• Pepper
• Oil
• Vinegar
• black truffle oil
• 1 fresh black truffle
• fleur de sel as a finishing touch

• In a salad bowl, mix 1 teaspoon of mustard, salt, pepper, and 3 spoons of oil for 1 spoon of vinegar, and 1 tbsp of black truffle oil.
•  

  Gently mix with the halved endive leaves.

• Add thin slices of black truffle freshly cut with a truffle razor, and a little fleur de sel. Serve immediately.

• Endives
• Mustard
• Salt
• Pepper
• Oil
• Vinegar
• black truffle oil
• 1 fresh black truffle
• fleur de sel

• Clean the chosen salad, place in a salad bowl
• Season with salt, pepper, truffle olive oil (white or black), balsamic vinegar.
• Mix and serve as an accompaniment

• Baby sprouts or lambs lettuce
• Salt, Pepper
• Balsamic Vinegar
• A few drops white truffle oil or black truffle oil