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
[email protected]Overall, this is a great recipe that I would definitely make again.
GoodJoker420
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Habib Chonbe
[email protected]I would definitely recommend this recipe to others.
Titan Real Estate Team
[email protected]This is a delicious and easy-to-make salad that is perfect for any occasion.
Jubayer Hossain
[email protected]I've made this salad several times now and it's always a hit.
Cathtrina Jeffery
[email protected]This is a great way to impress your guests.
Javeed Ahmed
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this salad.
Umema Qureshi
[email protected]This is a great recipe for a light and healthy lunch.
Sixta Welch
[email protected]I made this salad for a potluck and it was a huge success.
Nurnobi Khan
[email protected]This salad is a great way to use up leftover roasted vegetables.
Forty 2
[email protected]I love the combination of earthy mushrooms and peppery mesclun greens.
Abdul Sitar
[email protected]The black truffle vinaigrette is the star of this dish. It's so flavorful and really brings all of the ingredients together.
Daniel Pacheco
[email protected]This is a beautiful salad that is perfect for a special occasion.
Mary Kanyuru
[email protected]I couldn't find fresh porcini mushrooms, so I used dried ones instead. They still turned out great!
Morankhan bugti
[email protected]This 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.