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Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

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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

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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

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Tradition on the Side: Green Beans

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

257

Sodium:

547mg

Fiber:

Carbohydrates, Total:

16g

Protein:

% Cal. from Fat:

77%

Fat. Total:

22g

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Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

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