Six Herb Salad Wtruffle Vinaigrette Recipes

TRUFFLE DRESSING/ HERB SALAD

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.

SPRING VEGETABLE SALAD WITH PARMESAN TUILES AND WHITE TRUFFLE-OIL VINAIGRETTE

Steps:

• Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
• Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
• To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.

FRISéE SALAD WITH CREAMY TRUFFLE VINAIGRETTE

Steps:

• 1. To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
• 2. To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
• 3. Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.

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!