Mesclun aux Truffes (Mesclun Salad with Truffles)
Author:
photograph by Christopher Hirsheimer A combination of sweet and bitter greens, often including arugula, dandelion, and curly endive (frisée), mesclun takes its name from the Niçois verb mescla, to mix. Leaf lettuces may be added to mesclun or substituted for it. Put 1 minced peeled shallot, 1 tbsp. aged balsamic vinegar, 1 tbsp. red wine vinegar, and salt and freshly ground black pepper to taste into a salad bowl; set aside to allow shallots to soften slightly, at least 15 minutes or up to 1 hour. Whisk 6 tbsp. extra-virgin olive oil into vinegar mixture. Add 6 cups washed and thoroughly dried mesclun greens into bowl. Grate 1 medium fresh black truffle on large holes of a box grater onto a plate, add to salad, and toss well. Serves 4.
[ Comment, Edit or Article Submission ]
