Salad With Black Truffle Scorzone Food

FRISEE, PANCETTA AND WARM WILD MUSHROOM SALAD WITH BLACK TRUFFLE/SOY VINAIGRETTE

Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette image

Provided by Food Network

Number Of Ingredients 10

Ingredients

1 ounce canned black truffle juice (available at specialty food stores)*
1 ounce fresh lemon juice
1 ounce mild soy sauce
3 ounces olive oil
1 ounce olive oil
12 ounces (3 cups-before cooking) wild mushrooms, preferably chanterelles or shiitakes
1 large shallot
4 tablespoons chives, finely chopped
8 cups frisee, loosely packed, bottom trimmed and rinsed
4 ounces pancetta, diced into medium size squares and rendered

Steps:

In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame.
Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm.

BLACK TRUFFLE SALAD

Black Truffle Salad image

Provided by Jacques Pepin

Categories salads and dressings

Time 30m

Yield Six servings

Number Of Ingredients 9

Ingredients

8 to 10 small boiling potatoes, unpeeled (about 3/4 pound)
1 small clove garlic, crushed and finely chopped (about 1/2 teaspoon)
2 tablespoons walnut oil
4 tablespoons peanut oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large tight head Boston lettuce, thoroughly rinsed and dried (about 5 cups)
2 large black truffles (4 1/2 to 5 ounces)

Steps:

Place the potatoes in a large saucepan and cover with water. Bring the water to a boil, cover the pan, reduce the heat to low and boil the potatoes gently for about 15 to 18 minutes, until tender. Drain the potatoes and set them aside until cool enough to handle, then peel them and cut them into 1/2-inch slices.
In a small bowl, make the dressing by combining the garlic, walnut oil, peanut oil, vinegar, salt and pepper. Place the lettuce in a large bowl and toss it with 2 to 3 tablespoons of the dressing. Divide the lettuce among 6 plates.
Toss the remainder of the dressing with the lukewarm potato slices and divide the potatoes among the six plates, mounding them in the center of the lettuce. Using a vegetable peeler or truffle slicer, shave the truffles on top of the potatoes, covering the entire surface. Sprinkle any remaining dressing over the truffles and serve immediately.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 17 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 1 gram

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