Buttercup Bread Salad with Truffle Slices

For the buttercup bread salad with truffle slices, mix well all the ingredients for the marinade and season with salt and pepper. Generously remove the outer leaves from the lettuce and use only the inner, crunchy leaves. Finely shred the herbs and young spinach, clean everything well, wash and spin dry in a salad spinner.

Cut the toast slices into 1 cm wide strips and fry in clarified butter until golden brown. Drain well on paper towels and keep warm. Finely slice cauliflower florets and caramelize in olive oil over high heat with a little salt and a pinch of sugar.

Add sliced black walnuts, toss briefly and also keep warm. Mix lettuce and spinach well with marinade and spread on plates. Arrange the cauliflower with the black nuts, the crispy breadsticks and the herbs decoratively on top. Over the buttercup bread salad, shave the truffles on top.

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