Black Truffle Vinaigrette Recipes

BEST EVER TRUFFLE OIL VINAIGRETTE

Steps:

• Mince onion or shallot and garlic and place in bowl with vinegar.
• Add salt.
• Add black pepper.
• Add white pepper.
• Let sit for 5 minutes.
• Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
• Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
• Enjoy!

WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE

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.

BLACK TRUFFLE PASTA

Steps:

• Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.

CELERY ROOT WITH BLACK TRUFFLE OIL VINAIGRETTE

Steps:

• Soak the celery root in a large bowl of salted water for 20 minutes. Drain and rinse under cold water. Put in bowl, toss with scallion greens, and set aside. Combine the diced shallot and vinegar in a cup. Stir in a little salt. (Salad and vinaigrette can be prepared ahead up to this point.) Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.
• Toss the celery root mixture with the vinaigrette. Place on a platter with the fennel salad. Serve immediately.

TRUFFLE VINAIGRETTE

Steps:

• In a small bowl, whisk together truffles, oil, and vinegar. Season with lemon juice. Store, refrigerated, in an airtight container for up to 3 days.