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Belgian Endive, Mache, and Black Truffle with Butter Dressing
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2001
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 3 tablespoons
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
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