Spring Herb Salad
 
 
truffle-infused oils are now widely available at markets and specialty 
food stores that offer a broad selection of flavored oils. since working 
with real truffles can be costly, these infused oils are an excellent 
substitute, with only a small amount needed to impart the flavor of 
truffle to a dish. 
 
makes 8 servings 
preparation time: 35 minutes 
 
3/4 cup  olive oil
2 Tbsp  truffle oil
1/4 cup  white wine vinegar
1/2 tsp  sugar
  salt, to taste
  freshly ground black pepper, to taste
8 cup  mesclun mix
1 cup  radicchio, chiffonade
1 cup  parsley, chopped
1 cup  dill, chopped
1/2 cup  chives, sliced 1/2 inch long
 
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. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5980) Mirror: rec.food.recipes: Fri, Oct 1, 2004


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