Salad of Bitter Greens with Truffle Vinaigrette

Name: Salad of Bitter Greens with Truffle Vinaigrette
Yield: Serves 12 as a Garnish
Cuisine: France
Ingredients: 2 tablespoons minced fresh chives; 2 tablespoons toasted pistachio nuts; Fleur de sel and freshly ground pepper; 4 cups young bitter greens, such as arugula, curly endive, young dandelions; 2 teaspoons Champagne vinegar; 3 tablespoons black truffle oil, preferably Plantin

Preparation info

Serves
12
as a Garnish

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

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

Europe
France
Raw
Gluten-free

Method

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