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Asparagus and Morel Salad with Black Truffle Vinaigrette

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Prep Time 20 minutes
Cook Time
Serving Yield 4 servings

If there's a salad worth enjoying with a glass of champagne, it's this one. The earthy black truffle vinaigrette gives the hard-boiled eggs and morels something to soak up, resulting in a dish without a single boring or bland bite. And if a candlelit dinner isn't your thing, this salad makes for a bring-to-work lunch that you'll be looking forward to all morning.

By: Great Performances

Ingredients

For the vinaigrette

  • 2 cups port wine
  • 1 teaspoon unsalted butter
  • 1/4 cup canned or fresh black truffles, sliced
  • 2 tablespoons shallots, chopped
  • 2 tablespoons white wine vinegar
  • 4 tablespoons white truffle oil
  • 3/4 cup olive oil
  • Salt and freshly ground black pepper to taste

For the salad

  • 6 ounces fresh or dried and reconstituted morel mushrooms
  • 30 stalks green asparagus, bottoms peeled
  • 1 tablespoon olive oil
  • 4 Pete and Gerry's Organic Eggs, hard-boiled and halved
  • 3 tablespoons fresh chives, chopped
  • Baby greens

Directions

To make the vinaigrette:

Step 1

In a small saucepan over medium heat, bring wine to a simmer and let cook until reduced to 1/4 cup.

Step 2

While wine reduces, melt butter in a small skillet over medium-low heat. Add black truffle slices and shallots, and sauté for 1 minute. Remove from heat and set aside.

Step 3

Once wine has reduced, add it to a small mixing bowl along with the remaining vinaigrette ingredients, including the sautéed truffles and shallots. Gently whisk to combine, then taste for seasoning and adjust with salt and pepper if desired.

To make the salad:

Step 1

Bring a large pot of water to a boil. Add peeled asparagues stalks and let cook for 1-2 minutes, or until just slightly tender. Strain immediately and place in an ice bath or in a colander under cold running water. Once stalks are cool, slice on a bias and set aside.

Step 2

In a large sauté pan, heat 1 tablespoon olive oil on medium-high. Add morels and asparagus and cook until heated through, about 1 minute. Remove pan from heat, add 1/4 cup of the vinaigrette, and season with salt and pepper to taste.

Step 3

In mixing bowl, lightly dress baby greens with remaining vinaigrette and toss to coat.

Step 4

Divide dressed greens among four plates, then top each with asparagus and morel mixture and sliced eggs. Garnish with chives and serve. Alternatively, divide salad among four containers and store in the refrigerator for up to 3 days.

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