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Published: Monday, 10/27/2008

Tosca Salad

4 cooked chicken breasts

4 slices white truffles

1 head celery

4 ounces Parmigiana cheese

4 hard boiled egg yolks

Chopped parsley

Chopped tarragon

For the Dressing:

cup extra virgin olive oil

cup white wine vinegar

teaspoon salt

teaspoon freshly ground black pepper

1 anchovy chopped

Cut chicken, truffles, and celery into small pieces and mix well. Mix dressing ingredients and pour over chicken mixture. Sprinkle with grated cheese, sieved hard-boiled egg yolk, chopped parsley, and chopped tarragon. Toss lightly.

Yield: 4 servings

Source: Fred Plotkin



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