Mushroom Salad with Truffle Oil
39 people added this to their Recipe Box
This recipe makes 2 servings
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 |
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.
Ingredients
- 1 tsp extra virgin olive oil
- 1-1/2 cups sliced mushrooms
- 1 pinch salt
- 1 pinch pepper
- 1 pinch dried oregano
- 1 cup torn radicchio lettuce
- 1 cup torn Bibb lettuce
- 2 tbsp finely diced sweet yellow peppers
- 1 tsp porcini oil or truffle oil
- Dressing:
- 1 tbsp extra virgin olive oil
- 2 tsp sherry vinegar, or wine vinegar
- 1/4 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
Preparation
In nonstick skillet, heat oil over medium-high heat; saut?ushrooms, 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
- Keywords : Appetizers; Sides; Salad; Vegetarian; Mushrooms; Lettuce;
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