Mushroom Salad with Truffle Oil
No need to invest in a big bottle of truffle (or porcini) oil when sample-size bottles are available in many supermarkets and specialty stores. Even without the flourish of fancy oil, this salad is a winner.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 120 |
| pro | 2 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 15 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 7% |
| vit A | 3% |
| vit C | 20% |
| folate | 18% |
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1 tsp (5 mL) extra-virgin olive oil
1-1/2 cups (375 mL) sliced mushrooms
Pinch each salt, pepper and dried oregano
1 cup (250 mL) torn radicchio
1 cup (250 mL) torn bibb lettuce
2 tbsp (25 mL) finely diced sweet yellow pepper
1 tsp (5 mL) truffle or porcini oil
Dressing:
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) sherry vinegar or wine vinegar
1/4 tsp (1 mL) dijon mustard
Pinch each salt and pepper
Preparation:
In nonstick skillet, heat oil over medium-high heat; sauté mushrooms, salt, pepper and oregano until golden, about 8 minutes.
Dressing: Meanwhile, in bowl, whisk together oil, vinegar, mustard, salt and pepper. Add radicchio and Bibb lettuce; toss to coat. Divide between 2 plates; spoon mushroom mixture over top. Sprinkle with yellow pepper; drizzle with truffle oil.
Dressing: Meanwhile, in bowl, whisk together oil, vinegar, mustard, salt and pepper. Add radicchio and Bibb lettuce; toss to coat. Divide between 2 plates; spoon mushroom mixture over top. Sprinkle with yellow pepper; drizzle with truffle oil.
Source
Canadian Living Magazine: February 2007
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