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Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

Mark Ferri

Servings: 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

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 230
  • Carbohydrates (g): 6
  • Fiber (g): 3
  • Protein (g): 2


  • 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.


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Reviews (2 reviews)

  • Rita_Aimee | 12/26/2010

    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.

  • HBcook | 02/26/2009

    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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