WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the vinaigrette, whisk together the vinegars, mustard and truffle juice in a small bowl. Slowly whisk in the truffle oil. (You should obtain an emulsified vinaigrette thick enough to coat the back of a spoon; if too thick, whisk in more truffle juice or water.) Season to taste with salt and pepper.
- To make the salad, clean dirt from the mushrooms and, depending on their size, either slice them or cut into julienne. Set aside.
- In a skillet over medium heat, melt the butter and cook until it just begins to turn brown. Add the mushrooms and cook, stirring, only until thoroughly warm and slightly tender. Add the shallots and remove from heat. Transfer the mushrooms to a mixing bowl and toss with half the vinaigrette and half the chives. Season with salt and pepper.
- In another bowl, toss the greens with the remaining vinaigrette and chives. Divide among 4 plates and top with mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 422 milligrams, Sugar 3 grams, TransFat 0 grams
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Kwadwo Owusu
k.o@hotmail.comOverall, this is a great recipe that I would definitely make again.
GoodJoker420
goodjoker420@gmail.comThis salad is a bit pricey to make, but it's worth it for a special occasion.
Habib Chonbe
h@yahoo.comI would definitely recommend this recipe to others.
Titan Real Estate Team
r_titan@hotmail.comThis is a delicious and easy-to-make salad that is perfect for any occasion.
Jubayer Hossain
j8@hotmail.frI've made this salad several times now and it's always a hit.
Cathtrina Jeffery
c67@gmail.comThis is a great way to impress your guests.
Javeed Ahmed
javeed56@hotmail.comI'm not a big fan of mushrooms, but I really enjoyed this salad.
Umema Qureshi
qureshi_u@gmail.comThis is a great recipe for a light and healthy lunch.
Sixta Welch
sixta@aol.comI made this salad for a potluck and it was a huge success.
Nurnobi Khan
khan_nurnobi@hotmail.comThis salad is a great way to use up leftover roasted vegetables.
Forty 2
2f41@yahoo.comI love the combination of earthy mushrooms and peppery mesclun greens.
Abdul Sitar
sitar-a@yahoo.comThe black truffle vinaigrette is the star of this dish. It's so flavorful and really brings all of the ingredients together.
Daniel Pacheco
d_pacheco17@gmail.comThis is a beautiful salad that is perfect for a special occasion.
Mary Kanyuru
mary_kanyuru@hotmail.comI couldn't find fresh porcini mushrooms, so I used dried ones instead. They still turned out great!
Morankhan bugti
bugti-morankhan94@hotmail.comThis salad was a hit at my dinner party! The combination of flavors from the porcini mushrooms, mesclun greens, and black truffle vinaigrette was simply divine.