Suzanne’s recipe 3- 2015 Salade composée d’œufs dur à la mayonnaise aux truffes noires
According to the Maison Pebeyre, suppliers of some of my French truffle products, truffles can be as addictive as drugs (without the side effects). Apparently when they displayed their new Black truffle mayonnaise at SIAL, in Paris, the largest food innovation Trade show in the world, their samples were absolutely flattened as visitors to their stand could not resist coming back for more. I have managed to get a small stock of this divine mayonnaise and celebrated by making the simplest possible salad to allow the flavour of the truffle mayo to have centre stage. The salad tastes amazing and takes just a few minutes to make. All you have to do is hard boil the eggs. Apart from the baby leaf salad I added some avocado but it is just as good with plain salad leaves. I decided a very delicate Chablis (unwooded chardonnay) would pair best as it does not fight with the truffle flavour.
Ingredients for 2 people:
- 1 packet of baby salad leaves
- 4 Large eggs
- 4 teaspoons of Pebeyre black truffle mayonnaise from the French market shop
- Fleur de sel du Guerande from the French Market shop
- 1 Avocado (optional)
- Olive oil to drizzle over salad leaves
1 Bottle of William Fevre Chablis from the French Market shop
- Boil the eggs for 15 minutes in salted water
- Wash the lettuce and dry
- Slice the avo finely
- Once the eggs are cooked, cool quickly in cold water.
- Peel the eggs and slice in half lengthways
- Place the lettuce in a bowl and drizzle olive oil over the leaves, sprinkle the Fleur du sel, salt crystals over and toss the salad
- Arrange the avo over the top of the lettuce leaves.
- Place egg halves facing upwards
- Spoon a teaspoon of Black truffle mayonnaise over the yolks
- Serve straight away.
Serve with a glass of delicate William Fevre Chablis