Use 3 different kinds of lettuce: oak leaf lettuce, a variety of red leaf lettuce and endive hearts. Prepare the dressing in the morning for the evening,
using the highest quality olive oil (from the Baux Valley, for example). After having brushed the fresh truffles, cut them into very thin slices. Add salt and pepper (no vinegar), cover them and let rest until the meal. When it is time to serve, toss the salad.