Salad of Bitter Greens with Truffle Vinaigrette

Preparation info
  • Serves


    as a Garnish
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About


  • 4 cups young bitter greens, such as arugula, curly endive, young dandelions
  • 2 teaspoons Champagne vinegar
  • 3<


  1. Rinse and dry the greens. Tear into bite-size pieces and put in a bowl.
  2. Sprinkle the Champagne vinegar and truffle oil over the greens. Season lightly with salt and pepper. Toss to mix.
  3. Sprinkle the pistachio nuts and chives on top.