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
Dressing
Pommes Paille
- 1 large potato
- 2 quarts clarified butter (2 l)
- fleur de sel
Instructions
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
