Mesclun Salad With Truffle Vinaigrette Food

MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
• In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
• Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

MESCLUN SALAD

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.

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.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE

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.

MESCLUN SALAD WITH TRUFFLE VINAIGRETTE

Steps:

• Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.

MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE

Steps:

• Make vinaigrette: In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste.
• Preheat oven to 350°F
• In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Add mesclun to vinaigrette and toss to coat well.
• Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

MESCLUN AND RADICCHIO SALAD WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
• Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
• Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

MESCLUN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.

BLACK TRUFFLE OMELETS

Steps:

• Cut truffles into slices slightly less than 1/8 inch thick with slicer.
• Whisk eggs in a bowl until foamy, then add truffles and gently stir until combined. Cover tightly with plastic wrap and chill 1 hour to allow eggs to absorb truffle flavor. Add salt and pepper.
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over moderately low heat until foam subsides.
• Stir egg mixture gently, then pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally with a heatproof plastic spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Fold omelet in half using spatula, then transfer to an ovenproof plate. Cover omelet loosely with foil, then transfer plate to oven to keep warm.
• Make 3 more omelets in same manner, transferring to plate in oven as cooked.
• *Available at AQUIPROfoods (571-278-4766; fresh truffles available December to March).

MESCLUN SALAD W/ PECANS, BLUE CHEESE & CRANBERRY VINAIGRETTE

Steps:

• In a blender, process ingredients from vinegar to water until cranberries are finely chopped.
• Spread pecans in a cookie sheet; bake at 350 stirring twice for 6 to 8 minutes; cool then chop.
• Just before serving, toss all ingredients except dressing in a large salad bowl to mix.
• Add dressing and toss until evenly coated.
• Serve topped with several Craisins.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard and vinegar.
• Add oil in a slow stream, whicking until emulsified, and season with salt and pepper.
• Just before serving, toss salad greens with just enough dressing to coat.
• Add toasted pine nuts and mossarella balls.
• Enjoy !