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    Fresh Truffle Salad with Potatoes

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    Fresh Truffle Salad with Potatoes

    Serves: 4


    • 300g waxy small potatoes, unpeeled
    • 4 handfuls mesclun or mixed salad greens
    • 100ml fruity olive oil
    • Coarse sea salt
    • Black pepper
    • 60g fresh truffles


    1. Steam the potatoes until cooked (about 20-25 minutes depending on size). As soon as you can handle them, peel them and slice into thin discs.
    2. Arrange the salad leaves on four plates, sprinkle with half the olive oil and season with black pepper.
    3. Place the warm potato slices around the salad. Slice the truffles fairly thickly and intersperse them with the potatoes.
    4. Sprinkle with coarse sea salt, more freshly ground black pepper and the rest of the olive oil.

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    Cook's tips

    It's important that the potatoes are still warm, so that they can absorb the truffle flavour.


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