BEST EVER TRUFFLE OIL VINAIGRETTE
Make and share this BEST EVER Truffle Oil Vinaigrette recipe from Food.com.
Provided by ladgyn01
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mince onion or shallot and garlic and place in bowl with vinegar.
- Add salt.
- Add black pepper.
- Add white pepper.
- Let sit for 5 minutes.
- Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
- Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
- Enjoy!
Nutrition Facts : Calories 722.6, Fat 81, SaturatedFat 11.2, Sodium 292.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.4, Protein 0.2
SPRING VEGETABLE SALAD WITH PARMESAN TUILES AND WHITE TRUFFLE-OIL VINAIGRETTE
Steps:
- Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
- Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
- To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.
TRUFFLE VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together truffles, oil, and vinegar. Season with lemon juice. Store, refrigerated, in an airtight container for up to 3 days.
TRUFFLE OIL VINAIGRETTE
This Truffle Oil Vinaigrette is yummy.
Provided by barbara lentz
Categories Dressings
Time 5m
Number Of Ingredients 5
Steps:
- 1. Whisk the vinegar, lemon juice and salt together.
- 2. Whisk in the oils until emulsified.
- 3. Pour over favorite greens
TRUFFLE DRESSING/ HERB SALAD
from the culinary institute of america, this is a lovely salad to use your fresh herbs. Truffle oil is available at trader joe's and some gourmet markets.
Provided by chia2160
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the vinaigrette by combining the olive oil, truffle oil, white wine vinegar, and sugar.
- Season with salt and pepper and reserve.
- Clean and thoroughly dry the mesclun mix.
- Combine the mesclun, radicchio, parsley, and dill and toss thoroughly.
- Just before serving, whisk the vinaigrette vigorously and season with additional salt and pepper, if necessary.
- Toss the salad with the vinaigrette and arrange on plates.
- Serve immediately.
Nutrition Facts : Calories 185.2, Fat 20.4, SaturatedFat 2.8, Sodium 6.5, Carbohydrate 1.2, Fiber 0.4, Sugar 0.4, Protein 0.4
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