Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette
Photo by Mark Ferri

Ingredients

  • 1 medium shallot, finely chopped (about 2 Tbs.)
  • 6 Tbs. truffle oil
  • 1 head Belgian endive, trimmed, outer leaves separated and reserved, inner leaves sliced crosswise
  • Freshly ground black pepper to taste
  • 2 Tbs. white-wine vinegar
  • 2 tsp. fresh thyme leaves, minced
  • 1 tsp. kosher salt
  • + 3 more ingredients
    • 1 lb. green beans (preferably haricots verts), trimmed, blanched until tender but not soft, and refreshed in ice water
    • 2 tsp. Dijon-style mustard
    • 1 lb. cremini or button mushrooms, trimmed and thinly sliced

In a small bowl, whisk the mustard, vinegar, thyme, salt, and pepper. Slowly drizzle in the truffle oil, whisking constantly, to make a creamy, emulsified dressing; set aside. In a large bowl, toss the blanched beans, mushrooms, shallot, and sliced endive with the vinaigrette. To serve, line a p...

View full recipe at Fine Cooking

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