simple | luxury December 2, 2015

celery and mushroom salad with fresh shaved white truffle from Gourmet Attitude | running with tweezers

I was on location last week at Cakes & Ale (a wonderful restaurant in Atlanta – do yourselves a favor and go) and I turned to the chef, Billy Allin and said “This might be the most ridiculous thing I’ve ever said…but I have a white truffle at home. What’s a new way I can use it?”.  He teased me for a minute or two then told me to bring them to the restaurant and he’d put it on anything I want. Two years in a row, I’ve had the good fortune around this time to have a fresh white truffle from the sweet folks at Gourmet Attitude. The first time, I won them over at Denise & Lenny’s terrific blog Chez Us. When those beauties showed up, we immediately made pizzas on the grill and shaved them right on top with reckless abandon.

This time, Gourmet Attitude sent me a fresh truffle to see what kind of recipe I could come up with to share with you here and over on Instagram. Rather than go the usual route with pasta, risotto or pizzas – and you can totally go that way because it’s iconic and delicious – I wanted to do something a little unusual. Billy Allin had the perfect suggestion – a raw preparation that he’d seen in many an Italian cookbook. Thinly shaved celery and mushrooms as a base for the beautiful fresh white truffle. The wafting smell of truffle as you shave it over such a bright salad. Simply dressed with the best olive oil and the best salt. This was so fresh, so crisp and so unique to me – a beautifully simple way to use such a luxurious ingredient.

A few quick things here: This salad is all about having the best of each ingredient you can find. Splurge for the best salt. Some incredible olive oil – or bump it up a notch and use truffle oil if you want to go for the gusto. This dish is also about temperature and texture. You want these ingredients to still be crisp but more at room temperature – the slightly warmer celery and mushrooms will help accentuate the truffle. Also! Make sure any extra water from the celery or celery leaves is dried off – you don’t want any moisture besides the oil sneaking in here to take away from the salad. I’d serve this with a really creamy simple pasta or gratin or a super rich roast or chicken dish.

Celery and Mushroom Salad with Fresh Shaved White Truffle – serves 2 as a side dish

  • 3 stalks celery – or cutting celery if you can find it – with the leaves intact
  • 2 cups super fresh button mushrooms, any remaining dirt gently brushed off
  • smoked sea salt – I love this smoked Maldon salt
  • a healthy drizzle of the best quality extra virgin olive oil you can find
  • fresh white truffle – Gourmet Attitude has them all – use as much as you are allowed

– Carefully remove the celery leaves and set aside. Thinly slice the celery on the bias and add to a mixing bowl or scatter on a serving platter. Thinly slice the mushrooms and add to the celery – if combining in a bowl, be sure to mix gently as to not break them up too much. Drizzle everything with a nice glug of olive oil – 2 tablespoons or so: you want things dressed but not too wet. Sprinkle it all with some smoked salt. Scatter the reserved celery leaves on top. Using a truffle slicer, shave the truffle directly onto the salad  and serve immediately.

Thank you so much again to Gourmet Attitude for sending me the fresh white truffle!

Comments

Drumles Den Haag Dec 3, 2015 11:12 am

Your so lucky you got a truffle for free! A absolutely love the taste of truffle, but don’t think I ever had a white one….

Ksenia @ At the Immigrant's Table Dec 4, 2015 07:12 am

I love the simple, luxurious preparation of this salad! This is are exactly the meals that become the stuff of legends in our house. Now, only to get my hands on a little truffle of my very own…

Denise Dec 17, 2015 11:12 am

Ahh shucks – you are too sweet! I am finally catching up on my reading, and I knew you had a great recipe for a truffle after I saw that beauty on IG. Love this twist on using a truffle. Celery is often overlooked as a great vegetable to use beyond a soup and the addition of mushrooms and truffle is brilliant! Fresh and bright! Isn’t Gourmet Attitude the best?

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