Mushroom-Truffle Salad
Serves 7
Ingredients
2 hard boiled eggs
1/2 cup extra-virgin olive oil
Juice from 1/2 of lemon
1 pinch minced parsley
1 garlic clove, minced
1 (3.5oz) Dried "Porcini" Mushroom from Tuscany
1 fresh Black Truffle-Whole in water & salt
Salt and freshly ground black pepper
Directions
1. Cut the two eggs into small cubes and mix well with the olive oil and the lemon juice.
2. Add the parsley and garlic.
3. Place dry mushrooms in a bowl of water for a few minute and strain the water
4. Chop the mushroom thinly and add to mix
5. Clean the truffle with a wet cloth and slice very thin.
6. Season with salt and pepper to taste.
