In a recent post, Hulga asked what to do with truffle oil. I have a few quick and easy suggestions.
This one is from a friend.
Salad with Truffle Oil and Parmesan: Drizzle truffle oil over greens. Add a splash of balsamic vinegar and salt to taste. Toss greens. Top with freshly grated Parmesan cheese. For variety, add fresh mushroom to greens before tossing. The daikon radish, sliced or grated, would make a nice addition as well.
You can also drizzle truffle oil over boiled potatoes or freshly sliced daikon radish (as I did a couple of days ago). Another good use is in pureed, starch-based soups like potato, celeraic, white asparagus, or cauliflower. I have also heard of recipes for turkey dressing that use it, but I haven’t tried that myself.
Truffle oil has a strong flavor, so you will want to use it sparingly and pair it with foods that won’t compete with it.
Hope this helps with your truffle dilemma!
Jami, You are actually making me want to eat a salad right now.