Spring Herb Salad
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| truffle-infused oils are now widely available at markets and specialty |
| food stores that offer a broad selection of flavored oils. since working |
| with real truffles can be costly, these infused oils are an excellent |
| substitute, with only a small amount needed to impart the flavor of |
| truffle to a dish. |
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| makes 8 servings |
| preparation time: 35 minutes |
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| 3/4 cup | olive oil |
| 2 Tbsp | truffle oil |
| 1/4 cup | white wine vinegar |
| 1/2 tsp | sugar |
| | salt, to taste |
| | freshly ground black pepper, to taste |
| 8 cup | mesclun mix |
| 1 cup | radicchio, chiffonade |
| 1 cup | parsley, chopped |
| 1 cup | dill, chopped |
| 1/2 cup | chives, sliced 1/2 inch long |
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| 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. |
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| personal chef brian koning www.personalchefmarketing.com |
| chef2chef recipe club member forum: http://forums.chef2chef.net |
| archive: at: http://chef2chef.net/news/club/ |
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| (ID: 5980) Mirror: rec.food.recipes: Fri, Oct 1, 2004 |