Warm Porcini Salad With Mesclun And Black Truffle Vinaigrette Food

WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE

Warm Porcini Salad With Mesclun and Black-Truffle Vinaigrette image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

BLACK TRUFFLE OMELETS

Black Truffle Omelets image

Provided by Joel Dennis

Categories Egg Breakfast Brunch Quick & Easy Lunch Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 3/4 ounces (50 g) fresh or canned black truffles, preferably Pébeyre*
8 large eggs
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
Accompaniments: mesclun salad with truffle vinaigrette country bread
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

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).

ARUGULA SALAD WITH TRUFFLE BALSAMIC VINAIGRETTE

Arugula Salad with Truffle Balsamic Vinaigrette image

A simple way to resolve a decision on an appetizer or salad course.

Provided by Lea Ann Brown

Categories Main Course Salad

Time 10m

Number Of Ingredients 7

Ingredients

3 Cups Arugula (loosely packed)
2 hard boiled eggs (sliced)
12 cherry tomatoes
2 teaspoons balsamic vinegar
3 Tablespoons Truffle Oil
8 ounces Double Cream Style Cheese
1 baguette (sliced)

Steps:

Toss the Arugula with the vinegar and the truffle oil. Arrange on a big platter with four plates to the side.
Place 2 ounces of cheese on each plate. Divide the sliced hard boiled eggs and cherry tomatoes between the plates. Pour a little more of the truffle oil over the cheese if you'd like. Serve with bread.

Nutrition Facts : Calories 510 kcal, Carbohydrate 37 g, Protein 13 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 156 mg, Sodium 607 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

FRESH PORCINI SALAD WITH FENNEL, ARUGULA AND SHAVED PARMIGIANO-REGGIANO

Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano image

Provided by Food Network

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2-ounce piece of Parmigiano-Reggiano
1 1/4 cups thinly sliced fresh fennel
1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
Salt and pepper to taste
Bunch of arugula, stems discarded, leaves washed and spun dry
A few drops white truffle oil (optional)

Steps:

Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.

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

Ingredients

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.

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