Belgian Endive, Mache, and Black Truffle with Butter Dressing

Name: Belgian Endive, Mache, and Black Truffle with Butter Dressing
Yield: Serves 4
Ingredients: 1 to 2 ounces black truffle (T. melanosporum or T. brumale, or Leucangium carthusianum); 1 to 2 ounces black truffle (T. melanosporum or T. brumale, or Leucangium carthusianum); 3 tablespoons unsalted butter; 1 to 2 ounces black truffle (T. melanosporum or T. brumale, or Leucangium carthusianum); 1 tablespoon pecan or walnut oil; 1 tablespoon pecan or walnut oil; 2 medium Belgian endives, rinsed; About 3 ounces mache (4 lightly packed cups); 1 tablespoon lemon juice; 1½ tablespoons chives cut into 1-inch pieces; 2 teaspoons truffle juice, truffled brandy, or brandy; 2 teaspoons truffle juice, truffled brandy, or brandy; ¼ teaspoon kosher salt; 2 teaspoons truffle juice, truffled brandy, or brandy; ¼ teaspoon sugar; 1 to 2 ounces black truffle (T. melanosporum or T. brumale, or Leucangium carthusianum)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Black truffles (especially Tuber melanosporum) warmed in butter exude a sweet perfume. Serve this delicate salad as soon as it is tossed, to take advantage of the scented moment. The greens should not be cold, just barely cool—or the buttery sauce will congeal.

Ingredients

1 to 2 ounces black truffle (T. melanosporum or T. brumale, or Leucangium carthusianum)
3 tablespoons

Starter
Gluten-free
Vegetarian

Method

Scrub truffle lightly under a little running water. Pat dry. In small saucepan, melt butter over lowest heat. Allow to turn golden, but not brown. Skim off foam. Meanwhile, cut a slice from truffle and taste: If skin is gritty or coarse, scrape off (as little as possible; refrigerate peelings in brandy). Thin-slice truffle, then cut into julienne. Add half to butter, wit