Home Truffled Salade Lyonnaise
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
Our value-added truffle products are a true testament to this, and one we are truly proud of.
While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.
Our extensive recipe catalogue below, can help even the most basic home cook prepare an exquisite snack or meal.
This hearty salad is a popular entrée in Lyon’s casual restaurants, called bouchons, and also makes a great light meal. As with all simple recipes, there’s a trick or two that take it from good to great, like using the fat rendered from the speck to make the warm mustardy dressing; amplify the truffle flavour if you like by replacing the olive oil in the dressing with more Truffle Hill Truffle Oil. Use the smallest, tender leaves of the frisée (also called curly endive), reserving the rest for another dish. A slightly sweet agrodolce vinegar is ideal for this dressing, nothing too sharp, and Truffle Hill’s crisp Pemberton riesling is the perfect foil for its richness.
4 as an entrée
Truffled Mustard Dressing
Cut bread into large cubes and fry in olive oil until crisp. Set aside on paper towel to drain.
Cut speck into thick batons (called lardons). Heat a drizzle of oil in a pan and fry them until crisp. Drain on paper towel, leaving the oil in the pan. Make Truffled Mustard Dressing: combine shallot, vinegar, mustard, salt and pepper in a screw top jar. Add truffle oil, olive oil and the fat from frying the speck and shake well to combine. Toss frisée, speck and croutons with enough Truffled Mustard Dressing to just coat the leaves well and divide between 4 flat serving bowls. Half fill a large saucepan with water, add vinegar and bring to the boil. Reduce heat and, when gently simmering, stir to create a whirlpool, one at a time, break the eggs into a saucer and slide into the water. Simmer for 2-3 minutes, until white is just set, then remove with a slotted spoon to a plate and pat dry with paper towel. Cover loosely with foil and set aside to keep warm.
When all the eggs are poached, place one on top of each plate of salad and serve immediately.