Salad of Bitter Greens with Truffle Vinaigrette from The Cooking of South West France by Paula Wolfe
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 th...
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Ingredients
- 2 teaspoons Champagne vinegar
- 4 cups young bitter greens, such as arugula, curly endive, young dandelions
- Fleur de sel and freshly ground pepper
- 3 tablespoons black truffle oil, preferably Plantin
- 2 tablespoons toasted pistachio nuts
- 2 tablespoons minced fresh chives
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