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