Paul Bertollis White Truffle Salad Food

PAUL BERTOLLI'S WHITE TRUFFLE SALAD

Steps:

• Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper.
• Have two large plates ready. Remove any tough outer leaves of the fennel. With a sharp knife, slice as thinly as possible enough of the heart to cover the bottom of the plates loosely. Transfer the fennel to a bowl and dress with a little of the olive oil and lemon mixture. Correct seasoning. Scatter the fennel loosely over the plates.
• Slice the mushrooms very thin, producing almost transparent cross-sections. Strew the mushrooms over the fennel, covering the fennel with an airy layer of mushrooms. With a hand-held cheese grater or knife blade, make shavings of Parmesan and put them on the other two layers in a similar fashion.
• Drizzle the remaining olive oil and lemon mixture over and around everything on the plates. With a cheese parer or truffle cutter, cut the truffle in very thin slices. Grind a little black pepper over each plate and serve.

ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN

Steps:

• Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
• Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.