Summery Mushroom Truffled Herb Salad Recipes

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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

MUSHROOM AND FRESH HERB SALAD



Mushroom and Fresh Herb Salad image

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield Serves four

Number Of Ingredients 8

1/2 pound large, firm mushrooms, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon balsamic vinegar
2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
1/4 cup extra virgin olive oil
Salt
freshly ground pepper
1 ounce shaved Parmesan

Steps:

  • Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
  • Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 2 grams

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