Marron, truffle and asparagus salad

Posted by admin on   Wine

 




As seen in Gourmet Traveller by Andy Harris




Marron

  • 6 cooked marron, meat removed and cut into thirds lengthways (about 300gm)
  • 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
  • 2 punnets lamb’s lettuce, 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 extra-virgin olive oil (½ cup)

METHOD

  1. 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.
  2. For salad, divide ingredients between serving bowls, drizzle with truffle dressing and toss gently to combine. Serve immediately.