Spring Baby Broad Beans with Grated Black Truffle and Pommes Paille
- 1 1/2 ounces black truffles (40 g)
- 2 pounds young baby broad beans (1 kg)
- 7 ounces mesclun lettuce (200 g)
- fleur de sel
- extra-virgin olive oil
Step 1: Salad and Broad Beans
Sort the lettuce, making sure to wash the greens several times, changing the water as often as necessary to get rid of any sand and grit. Delicately spin dry.
Place carefully on a rack, and cover with a moistened dishtowel. Refrigerate.
Shell the broad beans and remove the outer membrane. Place into a small bowl, and cover with a moistened dishtowel and plastic wrap to avoid oxidation.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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