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sherry vinegar aged red-wine mustard black-truffle juice black truffle oil kosher salt porcini mushrooms unsalted butter shallot arugula chives
Viewed: 64 - Published at: 7 years agoIngredients
- 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
Method
- 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.
