Salad Truffles Recipes

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring the water to a boil, cover the pan, reduce the heat to low and boil the potatoes gently for about 15 to 18 minutes, until tender. Drain the potatoes and set them aside until cool enough to handle, then peel them and cut them into 1/2-inch slices.
• In a small bowl, make the dressing by combining the garlic, walnut oil, peanut oil, vinegar, salt and pepper. Place the lettuce in a large bowl and toss it with 2 to 3 tablespoons of the dressing. Divide the lettuce among 6 plates.
• Toss the remainder of the dressing with the lukewarm potato slices and divide the potatoes among the six plates, mounding them in the center of the lettuce. Using a vegetable peeler or truffle slicer, shave the truffles on top of the potatoes, covering the entire surface. Sprinkle any remaining dressing over the truffles and serve immediately.

Steps:

• Walnut Tapenade:.
• Scrub potatoes well. Boil until soft, but not mushy. Drain and cool.
• Slice each potato in half. Using a melon baller or sharp-edged spoon, remove a semi-sphere of flesh, leaving a small "bowl" of potato. Discard the.
• removed portion. Fill with tapenade. In a small flat dish, mix just a touch of olive oil with the walnuts. Use your finger or a small basting brush to lightly cover the potato skin with oil as well. Roll the truffle in the crushed nuts to coat.
• Radish Pea:.
• In a small bowl mix radish slices, soy sauce, rice vinegar, and garlic. In a small, heat-proof bowl or pan, sprinkle gelatin over milk. When the gelatin is hydrated, heat it gently, stirring, until all the powder is dissolved. Remove from heat, cool slightly, and stir in yoghurt. Drain radishes. Into a deep candy mold or ice tray, pour in a small amount of the yoghurt-gelatin mixture, then layer a few radish slices with two or three peas, careful to leave room for the yoghurt-gelatin to surround the vegetables for a smooth-surfaced truffle. Finish with a large radish slice for the base. Chill several hours until firm. Gently remove from mold.
• Strawberry Shrimp Chipotle:.
• Peel eggs. Slice crosswise, about 1/2 inch thick. Separate the white and yolk, setting aside the white for now.
• Place the shrimp in a small bowl. Drain chipotles onto the shrimp.
• Slice chipotles crosswise in 1/2 inch slices, removing any seeds.
• Clean strawberries, removing stems and any hard, white parts. Mash with egg yolks. Construct the truffle by choosing a slice of egg white for the base. Place two or three drained shrimp on top of the egg white. With a small spatula, cover smoothly with strawberry mixture. Garnish with a chipotle "skirt" or "crown".
• Assembly:.
• Arrange a personalized assortment for each guest on a small chilled plate. Serve cooler than room temperature, but not so cold that the flavor is lost.

Steps:

• Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water. Bring to a boil. Gently lower the eggs into the water and cook for 9 1/2 minutes. Drain. When cool enough to handle, peel the eggs. In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow. Season to taste with truffle salt.
• Remove the crusts from the bread. Toast the slices, then cut in half diagonally. Rub each piece with the garlic clove, then spoon on the egg salad.