Vegetable salad with truffle oil
2 servings
12 minutes
Vegetable salad with truffle oil is the embodiment of elegance and freshness of European cuisine. Its roots trace back to the traditions of Mediterranean culinary art, where natural ingredients fully reveal their flavors. The lightness of napa cabbage and greens harmoniously combines with crunchy vegetables: cucumbers, radishes, and ramiro peppers, while the sweetness of cherry tomatoes adds balance. The subtle aroma of truffle oil transforms this salad into a gastronomic delight, giving it a unique sophistication. This salad is perfect as a light appetizer before the main course or as a fresh side dish for fish and meat. Its taste is a play of textures and aromas that leaves a pleasant aftertaste and highlights the natural richness of the ingredients.
1
Chop the greens and Beijing cabbage finely.
- Napa cabbage (pak choi type): 50 g
- Tarragon (estragon): 3 sprigs
- Dill: 5 sprig
- Cilantro: 5 sprig
2
Peel the cucumbers, chop them finely. Chop the garlic finely as well. Add salt.
- Cucumbers: 1 piece
- Garlic scapes: 1 piece
- Garlic: 1 piece
- Garlic: 1 piece
3
Finely chop the ramiro, slice the radish thinly, and cut the cherry tomatoes in half.
- Ramiro pepper: 1 piece
- Radish: 4 pieces
- Cherry tomatoes: 10 pieces
4
Drizzle with truffle oil and mix.
- Truffle oil: 3 tablespoons
