TRUFFLE DRESSING/ HERB SALAD
from the culinary institute of america, this is a lovely salad to use your fresh herbs. Truffle oil is available at trader joe's and some gourmet markets.
Provided by chia2160
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the vinaigrette by combining the olive oil, truffle oil, white wine vinegar, and sugar.
- Season with salt and pepper and reserve.
- Clean and thoroughly dry the mesclun mix.
- Combine the mesclun, radicchio, parsley, and dill and toss thoroughly.
- Just before serving, whisk the vinaigrette vigorously and season with additional salt and pepper, if necessary.
- Toss the salad with the vinaigrette and arrange on plates.
- Serve immediately.
Nutrition Facts : Calories 185.2, Fat 20.4, SaturatedFat 2.8, Sodium 6.5, Carbohydrate 1.2, Fiber 0.4, Sugar 0.4, Protein 0.4
BEST EVER TRUFFLE OIL VINAIGRETTE
Make and share this BEST EVER Truffle Oil Vinaigrette recipe from Food.com.
Provided by ladgyn01
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 722.6, Fat 81, SaturatedFat 11.2, Sodium 292.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.4, Protein 0.2
ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN
Steps:
- Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
- Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.
ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING
Found this on the web. I like this recipe because it uses only truffle oil instead of a mixture of olive and truffle oils.
Provided by Grace Lynn
Categories Pears
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put the baby arugula into a large bowl.
- Squeeze half a lemon over the arugula and add the zest.
- Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
- If you're adding toasted walnuts, toss those on top as well.
- Drizzle everything in the bowl with truffle oil.
- Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
- Mix all those lovely things together.
- Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!
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