Usually around the first or second week of December, the lettuce farmers in Eastern Washington would stop bringing the greens we needed for the Dahlia’s mixed green salad. This change signaled the change of seasons, but also for us, the return of the white salad. Regulars at the Dahlia would come back just to order this tasty mix of readily available sturdy winter vegetables with a dressing of heavy truffle oil,salty parmesan and tangy lemon juice.
I personally love this salad because the vegetables are hardy enough to sit in a salad bowl at the table without going limp and droopy like a salad of leafy greens tends to do. The greatness of the salad rests largely on the white truffle oil and finding a great white truffle can sometimes be difficult.