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Asparagus & Morel Salad with Black Truffle Vinaigrette

  • Better Desk Lunches
  • Farmer Favorite
  • Meals
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Enjoy this delectable salad at home or on the go. Pack it in a glass jar for an easy travel meal.

By: Great Performances


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


Prepare vinaigrette:

Step 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.

Step 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:

Step 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.

Step 2:

In mixing bowl, lightly dress baby greens with reserved vinaigrette, season with salt and pepper and toss to coat.

Step 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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