Warm Porcini Salad With Mesclun and Black-Truffle Vinaigrette

Name: Warm Porcini Salad With Mesclun and Black-Truffle Vinaigrette
Yield: 4 servings
Ingredients: 2 tablespoons sherry vinegar; 1 ½ teaspoons aged red-wine vinegar; ½ 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; ¼ pound (about 8 cups) mixed baby lettuces (avoid bitter greens like arugula), washed and dried; 2 tablespoons minced chives

By Molly O’Neill

Published October 23, 1999

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Fresh Prince

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Ingredients

Yield:4 servings

FOR THE VINAIGRETTE

2 tablespoons sherry vinegar
1 ½ teaspoons aged red-wine vinegar
½ 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

FOR THE SALAD

1 pound fresh porcini mushrooms
1 tablespoon unsalted butter
1 small shallot, peeled and minced
¼ pound (about 8 cups) mixed baby lettuces (avoid bitter greens like arugula), washed and dried
2 tablespoons minced chives

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
To make the salad, clean dirt from the mushrooms and, depending on their size, either slice them or cut into julienne. Set aside.
Step 3
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.
Step 4
In another bowl, toss the greens with the remaining vinaigrette and chives. Divide among 4 plates and top with mushrooms. Serve immediately.