Make the dressing: pour the oil into a salad bowl and add the lemon juice, 2 boiled egg yolks, then sieve and mix well.
Add the anchovies – cleaned, deboned and finely chopped – and parsley, also finely chopped.
After obtaining a smooth dressing, make the salad.

Remove the external layer from the stalks and finely slice the ovules: clean the truffles, and shave them with the proper tool.
Add to the dressing in the salad bowl, check the seasoning adding salt and freshly-ground pepper if necessary, and stir gently to coat the ovules and truffles without breaking them.

Other suggested recipes

• Potatoes with truffles
• Sauteed Wild Mushroom Bruschetta
• Vol au vent with radicchio and fondue