Asparagus & Morel Salad with Black Truffle Vinaigrette

Recipe by Great Performances

Asparagus & Morel Salad with Black Truffle Vinaigrette Overall rating: 0 out of 5 based on 0 reviews.

Enjoy this delectable salad at home or on the go. Pack it in a glass jar for an easy travel meal.

Ingredients

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

For Morel Salad

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

Baby greens

3 tablespoons fresh chopped chives

Directions

Prepare vinaigrette:

  1. 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.
  2. 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:

  1. In a large sauté pan, heat olive oil. Add morels and asparagus and cook until heated through, about 1 minute. Remove pan from heat, add ¼ cup black truffle vinaigrette, and season to taste with salt and pepper.
  2. In mixing bowl, lightly dress baby greens with reserved vinaigrette, season with salt and pepper and toss to coat.
  3. Divide asparagus and morel mixture evenly between four plates, top with greens and garnish with chives. Top with sliced eggs.



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