• 150g green leaf lettuce
  • 150g red butterhead lettuce

Dressing ingredients

  • 40g truffles from the Mont Ventoux (region in France)
  • 2 tablespoons olive oil from Carpentras
  • 1 tablespoon of cider vinegar
  • Salt from Guérande
  • White pepper

Author of this recipe



Amateur cook

Vegetables, I love vegetables ! Raw, boiled, fried, steamed… I like everything. I love mixing them, varying them, eat them in all forms. Take carrots for instance : you can eat them shredded, à... Read more

A real flavour delight for this salad created by Marc!


Put the cleaned truffles in a jar with olive oil 2 to 3 days before use.
Grate the truffles in olive oil (1 dl) Prepare a light dressing.
Arrange the salad leaves on the plate/s Add salt and pepper.
Lightly toss the salad and drizzle with truffle oil and serve. 

Tips from the author

Enjoy with a viognier (regional white wine) from the cellar of Bedouin.
This salad was made by Marc at a salad making workshop in France. He used Salanova lettuce. It will make 4 side serves.