Porcini Salad with Watercress and Black Truffle Vinaigrette Recipe

Nov 19, 2012 @ 5:53 PM
Posted by Eataly, Special Contributor

Nutrition

Cal/Serving: 183
Daily Value: 9%
Servings: 4

Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	14g	21%
Saturated	2g	9%
Carbs	14g	5%
Fiber	5g	19%
Sugars	4g	0%
Protein	3g	6%
Sodium	353mg	15%
Calcium	109mg	11%
Magnesium	31mg	8%
Potassium	595mg	17%
Iron	1mg	7%
Zinc	0mg	3%
Vitamin A	1676IU	34%
Vitamin C	31mg	52%
Thiamin (B1)	0mg	5%
Riboflavin (B2)	0mg	10%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	10%
Folic Acid (B9)	34µg	9%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	2mg	12%
Vitamin K	134µg	167%
Fatty acids, total monounsaturated	10g	0%
Fatty acids, total polyunsaturated	1g	0%

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Porcini Salad with Watercress and Black Truffle Vinaigrette

Eataly

The rich earthiness of porcini mushrooms is highlighted by grilling them to perfection and drizzling them with a subtle black truffle vinaigrette. This is a fantastic appetizer for mushroom lovers that's a real treat for the senses.

See all salad recipes.

INGREDIENTS

4 large fresh porcini mushrooms
2 shallots, minced
2 tablespoons chopped fresh black truffle or black truffle paste
2 tablespoons aged balsamic vinegar
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
1 bulb fennel, cut into 1/4-inch-thick matchsticks
2 bunches watercress (about 3 loose cups)
Freshly shaved Parmigiano-Reggiano or Grana Padano (optional)

DIRECTIONS

Prepare a charcoal grill or preheat a broiler.

Carefully cut each mushroom in half and place on the grill or on a baking sheet under the broiler. Cook, turning often until charred and softened, about 8-10 minutes.

Meanwhile, in a mixing bowl, combine the shallots, chopped truffle, balsamic vinegar, and apple cider vinegar. Season with salt and pepper, to taste. Using a fork or whisk, slowly stir in the olive oil. Season with additional salt, to taste.

Mix the fennel and watercress in a large bowl and divide into 4 serving bowls. Remove the hot mushrooms from the heat and place in each bowl. Shave the cheese onto each salad, if using. Drizzle the truffle vinaigrette on top of each salad and serve.