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
SOUTHERN MESCLUN SALAD
Provided by Sarah Belk
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 4
Steps:
- Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
- In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 265 milligrams, Sugar 1 gram
MESCLUN WITH CREAMY LEMON VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.
MESCLUN SALAD WITH TRUFFLE VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Vinegar Fall Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.
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
PORCINI, ARTICHOKE AND FOIE GRAS SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Remove the tough outer leaves of the artichoke and remove the choke with a spoon. Slice the artichoke hearts into thin slices (about 1/8-inch thick).
- Clean the porcini mushrooms and remove the stems. Cut into "batonnets" slices that are 1 1/2 inch long by 1/4-inch thick.
- In a saute pan saute the artichokes in 2 tablespoons olive oil, seasoning with salt and pepper. Cook until the artichokes are slightly caramelized. In another pan, saute the mushrooms in 3 tablespoons olive oil, seasoned with salt and pepper until they are slightly caramelized.
- Lightly flour the foie gras on both sides. Sear in a medium hot, dry saute pan about one minute on each side.
- To plate the dish, place one cup of greens on each plate. Evenly divide the artichokes and mushrooms and place on top of the greens. Top each with a slice of foie, sprinkling a line of coarse salt over the top of each foie piece. Spoon about 2 tablespoons of the Vinaigrette over each salad. Sprinkle with walnuts.
- Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.
MESCLUN SALAD
Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
- Add greens to dressing and toss to coat. Serve immediately.
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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