Best Warm Porcini Salad With Mesclun And Black Truffle Vinaigrette Recipes

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BEST EVER TRUFFLE OIL VINAIGRETTE



BEST EVER Truffle Oil Vinaigrette image

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

2 garlic cloves, minced
1 1/2 cups olive oil
2 -3 tablespoons good quality truffle oil
1/2 small red onions or 2 small shallots, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 cup rice wine vinegar

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



Southern Mesclun Salad image

Provided by Sarah Belk

Categories     easy, quick, salads and dressings

Time 5m

Yield Four servings

Number Of Ingredients 4

8 cups mesclun (choose a variety of tender young greens, herbs and flowers like purslane, pokeweed, dandelion, watercress, mustard greens, chickweed, creeping thyme, clover flowers, chicory flowers, chervil and the tiny, inner leaves of bibb lettuce heads
1/2 cup light olive oil
1/4 cup unseasoned Japanese rice wine vinegar (see note)
Salt, freshly ground pepper to taste

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



Mesclun with Creamy Lemon Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

8 cups assorted baby greens, such as escarole, radicchio, endive and mache
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt and pepper

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



Mesclun Salad with Truffle Vinaigrette image

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

2 teaspoons truffle juice or 1 teaspoon chopped truffles
2 teaspoons Sherry vinegar
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
5 ounces mesclun (6 cups loosely packed)

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



Truffle Dressing/ Herb Salad image

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

3/4 cup olive oil
2 tablespoons truffle oil
1/4 cup white wine vinegar
1/2 teaspoon sugar
salt, to taste
fresh ground black pepper, to taste
8 cups mesclun
1 cup radicchio, chiffonade
1 cup parsley, chopped
1 cup dill, chopped
1/2 cup chives, sliced 1/2 inch long

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



Porcini, Artichoke and Foie Gras Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

4 medium artichokes
1 pound porcini mushrooms
5 tablespoons olive oil
8 ounces foie gras, 2 1/2 inch slices and cut in half to yield 4 pieces
4 cups mesclun
Coarse salt
Vinaigrette, recipe follows
1/4 cup walnuts, roughly chopped
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup truffle juice
3/4 cup olive oil
Salt and freshly ground pepper

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



Mesclun Salad image

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

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

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



Warm Porcini Salad With Mesclun and Black-Truffle Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons sherry vinegar
1 1/2 teaspoons aged red-wine vinegar
1/2 teaspoon Dijon mustard
1 tablespoon black-truffle juice, or more, if necessary
4 tablespoons black-truffle oil
Kosher salt and freshly ground black pepper to taste
1 pound fresh porcini mushrooms
1 tablespoon unsalted butter
1 small shallot, peeled and minced
1/4 pound (about 8 cups) mixed baby lettuces (avoid bitter greens like arugula), washed and dried
2 tablespoons minced chives

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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