SIX HERB SALAD W/TRUFFLE VINAIGRETTE

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SIX HERB SALAD W/TRUFFLE VINAIGRETTE image

Categories     Salad     Side     Fourth of July     Healthy     Lettuce

Yield 8-10

Number Of Ingredients 17

1/2 c. drained capers
canola oil
kosher salt
1 T plus 1 t red wine vinegar
1 T plus 1 t balsamic vinegar
1/2 t whole grain mustard
1/4 t salt
1/4 t sugar
2 T plus 2 t white truffle oil
1 bunch parsley, lvs only
1/4 cu lightly packed mint
ditto w/tarragon
ditto basil, chiffonade cut
1/2 c chervil leaves
ditto chopped chives
1 (5 ou) bag arugula
1 head bibb, lg leaves torn

Steps:

  • 1. dry capers. pour canola into med saucepan to depth of 5 inches. heat over med hi heat till 350 deg. lower capers w/slotted spoon, stand back and fry for 1-2 mins- till bloom open and crisp. transfer to paper towels w/slotted spoon. salt. 2. whisk vinegars, mustard and sugar in med bowl. slowly whisk in truffle oil. season. cover and fridge if not using immediately (will store for 24 hrs). combine all herbs, lettuce and fried capers in bowl. toss w/vinaigrette.

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