Recipes for the Web

Barrington Software Incorporated

Mushroom, Endive & Green Bean Salad With Truffle Oil Vinaigrette

Endive adds beauty as well as crunch to this bean and mushroom salad. Arrange the whole

leaves around the platter and pile the tossed salad on top.

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; see p. 87 for sources. Walnut oil or a good

olive oil would make a fine substitution.

Serves ten.

2 tsp. Dijon-style mustard

2 Tbs. white-wine vinegar

2 tsp. fresh thyme leaves, minced

1 tsp. coarse 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 together the mustard, vinegar, thyme, salt, and pepper. Slowly whisk in the

truffle oil 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.

From Fine Cooking

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