Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage

Level:
Easy
Ingredients
  • 2 tablespoons olive oil
  • 2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
  • 12 chanterelle mushrooms, cleaned with a soft brush
  • 2 tablespoons minced garlic
  • Salt and freshly ground pepper, to taste
  • 4 cups mizuna greens, rinsed well and dried
  • White Truffle Vinaigrette, recipe follows
  • 1/4 cup sage leaves, cut into chiffonade
  • WHITE TRUFFLE VINAIGRETTE
  • 2 tablespoons chopped shallots
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon white truffle oil
  • Salt, to taste
  • Pepper, to taste
Directions

Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage. Yield: 4 servings

WHITE TRUFFLE VINAIGRETTE

Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.


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