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Warm Salad of Recipe
Warm Salad of
Jean-Paul Lacombe, Léon de Lyon, France
Jean-Paul Lacombe, Léon de Lyon, France
Flavors of Lyon
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

The potatoes must be covered and gently warmed so that the truffles can impart all of their wonderful flavour. I like them cut into fairly large sticks so that you can really bite into the raw truffle. Richeranches is a village situated in the "Enclave des Papes" near Suze la Rousse: it is said to be the best truffle terroir. Of course, fresh truffles are preferable (from mid-December until the end of March.) The rest of the year, use sterilized truffles of the best quality, in which case you can use the liquid from the jar to make the vinaigrette.

For 4 servings

- 400 g (14 oz.) potatoes
- 80 g (3 oz.) fresh truffles
- 300 g (10 oz.) cress or winter greens
- 400 ml (1 1/2 cups) olive oil
- 150 ml (10 tbsp.) truffle juice
- 20 ml (4 tsp.) aged wine vinegar
- Salt and freshly ground pepper



We suggest a Pouilly-Fuissé from Georges Duboeuf, aged in oak, a remarkable Mâconnais wine. You could also serve a white Hermitage or a red Châteauneuf-du-Pape.

Step 1
Warm Salad of  1

- Wash the potatoes; cook them in their skins in boiling salted water;
- pick over and wash the cress; set aside in a cool place;
- make the vinaigrette by first adding the truffle juice, the vinegar and then the olive oil; season and set aside.

Step 2
Warm Salad of  2

- Wash and brush the fresh truffles well, drain, dry them and cut into thick sticks;
- peel the potatoes and cut them into rounds; set aside in a bowl, add the truffles sticks and the vinaigrette

Step 3
Warm Salad of  3

- Let the mixture infuse for 10 minutes; keep it, covered with plastic wrap, near a heat source to warm it.

Warm Salad of  4

- Arrange the potato and truffle salad on a silver serving plate, using an individual tartlet ring as a guide, distributing the truffles evenly;
- arrange the dressed cress around the perimeter;
- cover the platter with its lid and take it to the table.

More recipe ideas

An original recipe from Jean-Paul Lacombe of the Léon de Lyon Restaurant

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