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Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette
Source: Fine Cooking - Issue No. 30
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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Serves 4
Slender haricots verts are best for this salad. If you can only find regular green beans, slice them thinly. The truffle oil really makes this salad special. Walnut oil or a good olive oil would make a fine substitution.
RECIPE INGREDIENTS
For the Dressing:
2 teaspoons Dijon-style mustard
2 tablespoons white-wine vinegar
2 teaspoons fresh thyme leaves, minced
1 teaspoon coarse salt
Freshly ground black pepper to taste
6 tablespoons truffle oil
For the Salad:
1 lb. green beans (preferably haricots verts), trimmed, blanched until tender but not soft, and refreshed in ice water
1 lb. cremini or button mushrooms, trimmed and thinly sliced
1 medium shallot, finely chopped (about 2 Tbs.)
1 head Belgian endive, trimmed, outer leaves separated and reserved, inner leaves sliced crosswise
Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette Recipe at Cooking.com
DIRECTIONS
FOR THE DRESSING: In a small bowl, whisk together the mustard, vinegar, thyme, salt, and pepper. Slowly whisk in the truffle oil to make a creamy, emulsified dressing; set aside.
FOR THE SALAD: In a large bowl, toss the blanched beans, mushrooms, shallot, and sliced endive with the vinaigrette. To serve, line a platter with the whole endive leaves and mound the salad over them.
Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Tradition on the Side: Green Beans
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 257
Sodium: 547mg
Fiber: 6g
Carbohydrates, Total: 16g
Protein: 5g
% Cal. from Fat: 77%
Fat. Total: 22g
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