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.
- 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 pound. green beans (preferably haricots verts), trimmed, blanched until tender but not soft, and refreshed in ice water
- 1 pound cremini or button mushrooms, trimmed and thinly sliced
- 1 medium shallot, finely chopped (about 2 tablespoons)
- 1 head Belgian endive, trimmed, outer leaves separated and reserved, inner leaves sliced crosswise
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 endive leaves and mound the salad over them.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
257 calories; 22g total fat; 0mg cholesterol; 547mg sodium; 16g carbohydrates; 6g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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