Truffle and Fonio Salad with Chef Maykel Vargas of Flora 2.0

Mise en Place

• Cutting Board
• Knife
• Salad Spinner
• 2 ea 2 qt Pot with Lid
• 2 Mixing Bowls
• Whisk
• Microplane or Cheese Grater

Ingredients

• 1 tbsp Champagne Vinegar
• 2 tbsp Olive Oil
• 1 ea Makrut Lime
• 2 tbsp Vegetable Oil
• 1 cup Vegetable Broth
• 3 tbsp Black Sesame Seed
• ½ cup Fonio (Yolele brand)
• 1 ea Avocado
• 1 ea English Cucumber
• 1 ea Heirloom Tomato
• 2 tbsp Vegan Mayonnaise
• 1 ea Boston Lettuce
• Balinese Truffle Salt
• Black Pepper

How to Make

1. Toast the sesame seeds in vegetable oil over medium low heat for 3 minutes.
2. Add the vegetable broth and bring to a boil.
3. Add the fonio and stir with a spatula; let rest for 7 minutes.
4. Remove the fonio from the pot and place it into a mixing bowl. Allow the fonio to cool.
5. Season the fonio with Balinese Truffle Salt before serving.
6. Clean and dry the lettuce.
7. Dice the cucumber.
8. Make the dressing: in a mixing bowl, mix the vegan mayonnaise, Champagne vinegar, olive oil, pepper, and Balinese Truffle Salt to taste.

How to Serve

1. Reserve a quarter of the dressing. Add the lettuce, tomato, and cucumber into the dressing in the bowl and lightly season with Balinese Truffle Salt and pepper.
2. Season the fonio with the remaining dressing.
3. Plate with fonio on the bottom of the plate and lettuce, tomato, and cucumber on top. Season with lime zest and enjoy!!