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Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

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Serves ten.

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.

  • 2 tsp. Dijon-style mustard
  • 2 Tbs. white-wine vinegar
  • 2 tsp. fresh thyme leaves, minced
  • 1 tsp. kosher salt
  • Freshly ground black pepper to taste
  • 6 Tbs. truffle oil
  • 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

In a small bowl, whisk the mustard, vinegar, thyme, salt, and pepper. Slowly drizzle in the truffle oil, whisking constantly, to make a creamy, emulsified dressing; set aside.

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.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 1; Protein (g): protein g 2; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 230; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Mark Ferri

We love this salad and have been using it in our holiday and many party menus since 2003. The only thing I changed was to add 1 additional head of Belgian endive, which is surprising, for me. I'm usually sensitive to bitterness such as from arugula; the endive is milder and added a lot to the salad. Perhaps the heads I've been buying are smaller than the ones that Katherine Alford, the author, used.

This sounded and looked really good but it just wasn't. I guess we don't like undercooked green beans and the Belgian endive adds a undesireable bitterness to the salad. Also, not enough dressing.

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