Mesclun Salad Recipe
Market Herbs; Seasonal Vegetables, Truffle Vinaigrette
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Ingredients
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Salad
Truffle Vinaigrette
Method
Salad
- 1
Prepare vegetables
Wash and spin dry the mesclun mix thoroughly; residual water will dilute the vinaigrette. Hull and halve the cherry tomatoes. Thinly slice the cucumber and radishes. If using other seasonal vegetables (e.g., shaved fennel, thin asparagus tips, roasted beets), prepare them appropriately: shave, blanch, roast and cool, or thinly slice so they are bite-sized.
- 2
Assemble greens and extras
Place the dry mesclun in a large bowl. Add the halved tomatoes, sliced cucumber, radishes and the finely chopped fresh herbs. Sprinkle the toasted nuts or seeds over the top. Season with the measured sea salt and 1/2 teaspoon of freshly ground black pepper (reserve remaining pepper for final adjustment).
- 3
Dress and toss
When the vinaigrette is ready (see Truffle Vinaigrette), drizzle it over the salad in a slow stream while gently tossing with tongs to coat evenly. Start with about two-thirds of the vinaigrette, taste, and add more if needed to lightly coat greens without saturating them.
- 4
Finish
Transfer to a serving bowl or divide among plates. Grind a small amount of fresh black pepper over the top and adjust salt to taste. Serve immediately so leaves remain crisp.
Truffle Vinaigrette
- 5
Mince shallot
Peel and very finely mince one small shallot (about 1 tablespoon). Place it in a small mixing bowl or jar.
- 6
Build emulsion
Add the white wine vinegar, fresh lemon juice, Dijon mustard, and honey or maple syrup to the shallot. Whisk to combine. Slowly stream in the extra-virgin olive oil while whisking continuously to form an emulsion, or add oil to a jar, add other liquid ingredients, then secure lid and shake vigorously until emulsified.
- 7
Add truffle and season
Stir in the truffle oil (1 teaspoon) and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity (add a little more vinegar or lemon if needed), sweetness (a pinch more honey), or salt. Let the vinaigrette rest 5–10 minutes so the shallot mellows and flavors meld; give it another quick whisk or shake before using.
