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Potato & Stonebarn truffle salad – Michael Deg – Head Chef Cavali Estate

Potato & Stonebarn truffle salad

Ingredients:

  • 400g Nicola potatoes
  • 2 spring onions thinly sliced
  • 200g finely chopped chives
  • 100g finely chopped gherkins
  • 1 tbl Stonebarn truffle mustard
  • 3 egg yoks
  • 2 tbls white wine vinegar
  • 400ml canola oil
  • 2 tbls Stonebarn truffle oil
  • 1 Stonebarn truffle in truffle juice

Method:

  • To make the aioli, in a blender add the egg yolks, truffle mustard, vinegar and blend at high speed, after a minute turn down the speed to medium, slowly add the canola oil little by little, when emulsified and thick add the truffle oil and adjust the seasoning.
  • Peel and cut the potatoes into bite size pieces, boil in salted water until soft, strain until completely dry.
  • When the potatoes are room temperature, add the herbs, gherkins and add the aioli to the consistency of your choice, I like the aioli just to coat the potatoes but you can add more if you like and give it a good mix, adjust the seasoning, transfer to a serving bowl and then lastly grate the truffle over the salad.

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