Porcini Salad with Watercress and Black Truffle Vinaigrette Recipe


Nutrition

Cal/Serving: 176
Daily Value: 9%
Servings: 4

Low-Sodium
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat14g21%
Saturated2g9%
Carbs12g4%
Fiber4g14%
Sugars4g0%
Protein2g5%
Sodium45mg2%
Calcium68mg7%
Magnesium23mg6%
Potassium491mg14%
Iron1mg6%
Zinc0mg3%
Phosphorus80mg11%
Vitamin A622IU12%
Vitamin C17mg28%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg8%
Niacin (B3)1mg6%
Vitamin B60mg8%
Folic Acid (B9)32µg8%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K51µg64%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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.

2
Ratings12

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. 

Recipe Details

Suggested wine pairing: Terre Margaritelli, Bianco di Torgiano "Costellato" DOC 2011

Servings: 4
Cuisine: Italian
Special Designations: Vegetarian

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