4 cups arugula
and chilled
6 ounces black truffle
1 lemon
4 ounces freshly-shaved pecorino cheese
1/2 cup extra virgin olive oil
Sea salt
Freshly-cracked black pepper
1/2 cup mint leaves - (loosely packed)
Directions: one line for each direction. When saved the lines will be numbered.
Divide the greens onto 4 dinner plates. Slice the truffles thinly and acidulate them with 1/2 of the lemon juice. Portion the truffles onto the greens, then top with shavings of pecorino.
In a small bowl, beat the olive oil with the remaining lemon juice and add one teaspoon of sea salt, grindings of pepper, and the lemon zest. Pour the dressing over the greens and strew with mint leaves.
This recipe yields 4 servings.
Comments: Truffles are known in Italy as tartufi. In the province of Pesaro they are harvested throughout the year and enjoyed in soups, omelets, cassoulets, and on salads. Though cepes have been substituted for truffles in the following recipe, nothing beats the real thing. This is an absolutely delicious salad. Those of you who have been to Italy will surely be reminded of ancient hillsides, cobalt skies, and burning sunshine.
