Spring Potato Salad With Truffle Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small new potatoes
1/4 cup	59ml	Truffle oil
		= (available at specialty stores and
		Well-stocked supermarkets)
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Minced shallot
1 tablespoon	15ml	Snipped chives
3/4 teaspoon	3.8ml	Salt
		Freshly-ground black pepper - to taste
1/4 cup	23g / 0.8oz	Minced prosciutto
6 cups	240g / 8.5oz	Baby romaine leaves
		= (or mixed greens)
2		Hard-boiled eggs - chopped
8		Paper-thin prosciutto slices

Recipe Instructions

Clean the potatoes under running water, removing any spots. Cut any large potatoes in half. Steam the potatoes until tender, 25 to 30 minutes. Place the potatoes in a serving bowl.

Combine the truffle oil, olive oil, white wine vinegar, shallot, chives, salt and pepper to taste in a mixing bowl. Stir in the minced prosciutto.

Pour the vinaigrette over the hot potatoes and stir to coat. Let the potatoes marinate about 15 minutes.

Just before serving, stir in the romaine leaves. Divide the warm salad among 4 serving dishes and sprinkle with the chopped egg. Drape 2 thin slices of prosciutto over the top of each salad.

This recipe yields 4 servings.

Each serving: 497 calories; 745 mg sodium; 115 mg cholesterol; 36 grams fat; 7 grams saturated fat; 35 grams carbohydrates; 11 grams protein; 3.67 grams fiber.

Source:
The Los Angeles Times, 03-27-2002

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