Truffles for London by Dame DJ - HTML preview

CRAB AND TRUFFLE SALAD

Ingredients;

10-20 grams of black truffles

Mustard Vinaigrette:

1/2 teaspoon Dijon mustard

Pinch salt

½ teaspoonful of honey

Pinch ground white pepper

6 to 8 tablespoons extra virgin olive oil

1 to 2 ounces truffles

A lemon

3/4 pound fresh cooked crabmeat

Method;

Make the dressing mixing the mustard, honey, vinegar, salt, and pepper and the oil.

Arrange truffle slices in between chunks of crab on a large dinner plate.

Pour over the dressing.

Add something green like parsley, or broccoli on the side of the plate.

----------