Buttercrunch with Truffle Vinaigrette
Ingridients
| Several leaves of fresh buttercrunch lettuce per person |
| Juice of 1/2 lemon |
| 1/4 cup olive oil |
| Salt and pepper, to taste |
| Grating of truffle, or truffle slivers |
Method
Wash and dry lettuce leaves and place in a bowl. Grate or slice truffle into small morsels, and fold into the olive oil. Add lemon juice in a 1:3 ratio of lemon juice to olive oil, salt and pepper to taste, and drizzle over the buttercrunch leaves. Serve immediately so that the leaves stay crisp.
