Asparagus & Morel Salad with Black Truffle Vinaigrette
Recipe by Great Performances
Enjoy this delectable salad at home or on the go, pack in a glass jar for an easy travel meal.
For Black Truffle Vinaigrette
2 cups port wine reduced to ¼ cup
1 teaspoon butter
¼ cup sliced black truffles, canned or fresh
2 tablespoons chopped shallots
2 tablespoons white wine vinegar
4 tablespoons white truffle oil
¾ cup extra virgin olive oil
Salt and pepper to taste
6 ounces fresh morel mushrooms, roasted
16 stalks of green asparagus. Bottoms peeled, blanched and cut on a bias
16 stalks of White asparagus. Bottoms peeled, blanched and cut on a bias
2 Pete and Gerry’s hard-boiled eggs, sliced in rounds
3 tablespoons fresh chopped chives
- Prepare vinaigrette:
- In a small saucepan over medium heat add port and reduce to ¼ cup. In a small skillet, melt 1 teaspoon of butter and sauté the truffle slices and shallots for 1 minute over medium-low heat.
- In a small mixing bowl, add port reduction, truffle mixture and remaining ingredients and whisk to combine. Season to taste with salt and pepper.
- Prepare Salad:
- In a large sauté pan, heat olive oil. Add morels and asparagus and cook until heated through, about 1 minute. Remove pan from heat, ¼ cup black truffle vinaigrette and season to taste with salt and pepper.
- In mixing bowl, lightly dress baby greens with reserved vinaigrette, season with salt and pepper and toss to coat. Divide asparagus and morel mixture evenly between four plates, top with greens and garnish with chives. Top with sliced eggs.