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
- Toast the sesame seeds in vegetable oil over medium low heat for 3 minutes.
- Add the vegetable broth and bring to a boil.
- Add the fonio and stir with a spatula; let rest for 7 minutes.
- Remove the fonio from the pot and place it into a mixing bowl. Allow the fonio to cool.
- Season the fonio with Balinese Truffle Salt before serving.
- Clean and dry the lettuce.
- Dice the cucumber.
- 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
- 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.
- Season the fonio with the remaining dressing.
- Plate with fonio on the bottom of the plate and lettuce, tomato, and cucumber on top. Season with lime zest and enjoy!!