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.