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Marron, truffle and asparagus salad

Australian Gourmet Traveller recipe for marron, truffle and asparagus salad

By Andy Harris
  • Serves 6
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Marron, truffle and asparagus salad
If marron are unavailable, substitute with lobsters or yabbies.


  • 6 cooked marron, meat removed and cut into thirds lengthways (about 300gm)
  • 400 gm kipfler potatoes, peeled, boiled and thickly sliced
  • 500 gm white or green asparagus, blanched, then refreshed in iced water and drained
  • 60 gm fresh black truffle, thinly sliced
  • 200 gm curly endive, washed (see note)
  • 2 punnets lamb's lettuce (mâche), trimmed and washed
  • 1 tbsp chervil leaves
Truffle dressing
  • 1 tbsp aged Agrodolce-style cabernet sauvignon vinegar (see note)
  • 2 tbsp dry white wine
  • 10 gm fresh black truffle, finely chopped
  • 125 ml extra-virgin olive oil (½ cup)


  • 1
    For truffle dressing, combine vinegar, wine and truffle in a bowl and whisk to combine. Add olive oil in a steady stream, whisking until incorporated. Season to taste with sea salt and freshly ground white pepper.
  • 2
    For salad, divide ingredients between serving bowls, drizzle with truffle dressing and toss gently to combine. Serve immediately.


Note Curly endive and lamb's lettuce are available from specialty greengrocers. Agrodolce-style cabernet sauvignon vinegar is available from Simon Johnson and The Essential Ingredient. The nearest substitute is a good-quality aged red wine vinegar.
Drink Suggestion: Bottle-aged Hunter semillon. Drink suggestion by Max Allen