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Mushroom, Endive, & Green Bean Salad




Source of Recipe


Fine Cooking Magazine


Recipe Introduction



Slender haricots verts are best for this salad. If you can only find regular green beans, slice them thinly. The truffle oil really makes this salad special. Walnut oil or a good olive oil would make a fine substitution.



List of Ingredients





Serves ten.

2 tsp. Dijon-style mustard
2 Tbs. white-wine vinegar
2 tsp. fresh thyme leaves, minced
1 tsp. coarse salt
Freshly ground black pepper to taste
6 Tbs. truffle oil
1 lb. green beans (preferably haricots verts), trimmed, blanched until tender but not soft, and refreshed in ice water
1 lb. cremini or button mushrooms, trimmed and thinly sliced
1 medium shallot, finely chopped (about 2 Tbs.)
1 head Belgian endive, trimmed, outer leaves separated and reserved, inner leaves sliced crosswise



Recipe




In a small bowl, whisk together the mustard, vinegar, thyme, salt, and pepper. Slowly whisk in the truffle oil to make a creamy, emulsified dressing; set aside.


In a large bowl, toss the blanched beans, mushrooms, shallot, and sliced endive with the vinaigrette. To serve, line a platter with the whole endive leaves and mound the salad over them.