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Truffle Salad

This recipe is courtesy of Chef Adam Pawlak

DIFFICULTY:

Easy

TIME:

SERVES:

INGREDIENTS

4 Heads Frisée Lettus
1 Head Radicchio
1 Bunch French Radishes
1lb Smoked Bacon
1oz Sabation Fresh Black Winter Truffles
2 tables Sabatino Truffle Honey
Salt/pepper to taste
4 Egg Yolks
4 Tbsp Rice Wine Vinegar
4 Tbsp Extra Virgin Olive Oil

METHOD

1

Wash the frisée lettuce and redicchio and cut to desired size
2

Slide the fresh radishes thinly with a mandolin or knife
3

To make the dressing, combine Sabatino Truffle Honey, Salt, Pepper, Egg Yolks, vinegar and oil to a blender and emulsify ingredients into a smooth dressing. Reserve for plating.
4

Next, Cut the bacon into small pieces and sautee over medium heat until the bacon fat renders and is cooked all the way through. Remove from heat and reserve for plating.
5

To Finish, toss the lettuces, radishes and dressing in a mixing bowl, turning evenly to coat the salad with the dressing. Divide the dressed salad among 4 serving plates and garnish with bacon, shave Parmesan, and Sabatino Fresh Black Winter Truffle.