Mushroom Salad with Truffle Oil

Mushroom Salad with Truffle Oil Author: Canadian Living Credits: 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.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2007

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 1/2 cup sliced mushroom
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch dried oregano
  • 1 cup torn radicchio lettuce
  • 1 cup torn Bibb lettuce
  • 2 tablespoons finely diced sweet yellow peppers
  • 1 teaspoon porcini oil or truffle oil
Dressing:
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sherry vinegar or wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 15 mg
  • Protein 2 g
  • Calories 120.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Salad with Truffle Oil

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