TRUFFLE BURNT GARLIC POTATO & PEA SALAD
July 9, 2013
Truffles themselves can be expensive and hard too find. The flavor is unreal, deep and meaningful. Truffle oil is way more reasonable on the wallet with a little going a long way. That earth flavor is hard to resist and pairing it with soft potatoes gives that stuff your face ability combined with an ultimate flavor experience without having too suffer from guilt of eating junky foods.
- 2lbs. or about 8 each, good size red potatoes, 1 inch cube cut
- 1 white onion, large diced
- 7 cloves of garlic, sliced thin
- 1 bag frozen peas
- 1 bunch of Asparagus, diced (which is really a slice when you think of it)
- 4–5 TBS apple cider vinegar
- 3 TBS Canola oil
- 2 TBS white truffle oil
- 1 tsp. kosher salt
- 1 tsp. black pepper
- White wine – splash
- In large pot boil potatoes until they are soft to the bite. While they are boiling dip the asparagus bundle in for 30 seconds to cook (still wrapped up in with elastic band) then drain and rinse asparagus with cold water, then dice.
- Drain and rinse the potatoes when they are finished. Let cool and place in large mixing bow
- Add diced asparagus to potatoes
- Heat sauté pan on med-heat, add canola oil, add sliced garlic and begin to brown and crisp, stirring often.
- As garlic begins to burn add onion and sauté for a couple minutes until onions begin to caramelize.
- Add a splash of white wine, only a little. We want to make the garlic crispy and dark brown, onions translucent and soft = so they all play nice together and meld with the other ingredients.
- Remove garlic and onions from heat and add to potatoes.
- Add frozen peas, vinegar, salt, pepper and Truffle oil and stir well. Garnish with some fresh thyme or herbs from the garden.
- Serve it up in your fancy pants cook out bowl! Don’t forget the Srirracha for those of us that enjoy and need a little kick in the mouth.