Fresh Herb Salad with Shallot & Truffle Vinaigrette
It was April of 2009 and I had just finished brunch in a French bakery on the outskirts of Darmstadt, Germany. You wont find this bakery in any tourist guide book, so youd do best to leave your English at the door. The menu, abundant with fresh seasonal cheeses, dairy, and eggs, was written entirely in French. The aroma of fresh breads and pastries was so thick, you could almost taste the yeast in the air. It was 9am and there was not an empty seat to be found. Strangers had begun sharing tables with those around them, groups of six crammed elbow to elbow around tables meant for four, and in the middle of it all was a 27 year old Chef from North Carolina who couldnt have wished to be anywhere else in the world. It was in this bakery that I was lucky enough to get my hands on a bottle of Vinaigre aromatise a la Truffe, vinegar flavored with truffles. Truffles are one of the rarest and most expensive foods in the world. They are exceptional mushrooms that grow 3 to 12 inches below the ground nearby to the roots of Oak trees. The temperature has been unseasonably warm this week, so I thought Id construct a salad to compliment the refreshing weather. While rooting through my pantry for ingredients I came across this magnificent vinegar that has been aging in a dark corner for almost a year. The smell of this vinegar can really only be described as buttery velvet.
It was April of 2009 and I had just finished brunch in a French bakery on the outskirts of Darmstadt, Germany. You wont find this bakery in any tourist guide book, so youd do best to leave your English at the door. The menu, abundant with fresh seasonal cheeses, dairy, and eggs, was written entirely in French. The aroma of fresh breads and pastries was so thick, you could almost taste the yeast in the air. It was 9am and there was not an empty seat to be found. Strangers had begun sharing tables with those around them, groups of six crammed elbow to elbow around tables meant for four, and in the middle of it all was a 27 year old Chef from North Carolina who couldnt have wished to be anywhere else in the world. It was in this bakery that I was lucky enough to get my hands on a bottle of Vinaigre aromatise a la Truffe, vinegar flavored with truffles. Truffles are one of the rarest and most expensive foods in the world. They are exceptional mushrooms that grow 3 to 12 inches below the ground nearby to the roots of Oak trees. The temperature has been unseasonably warm this week, so I thought Id construct a salad to compliment the refreshing weather. While rooting through my pantry for ingredients I came across this magnificent vinegar that has been aging in a dark corner for almost a year. The smell of this vinegar can really only be described as buttery velvet.
- Carbohydrate 1.3365 g
- Cholesterol 0 mg
- Fat 20.25975 g
- Fiber 0.0360000005364418 g
- Protein 0.2028 g
- Saturated Fat 2.798115 g
- Serving Size 1 1 Serving (30g)
- Sodium 2.1825 mg
- Sugar 1.30049999946356 g
- Trans Fat 0.550687500000003 g
- Calories 185 calories
Step-by-step
- Over medium high heat with a touch of oil, salt, and pepper, toast the pumpkin seeds for about 2 minutes.
- Set aside to cool.
- For the vinaigrette, combine the mustard, honey, shallot, vinegar, salt, pepper, and olive oil.
- Whisk to incorporate and set in the fridge until ready to plate the salad.
- I don't like to toss the salad in the dressing because it will wilt the greens and I really like the greens to be light and crisp.
- Instead, in a bowl, drizzle the salad greens with a touch of olive oil and a hint of vinegar.
- Season with salt and pepper and toss to lightly coat.
- This is will give a bit of zest to each bite without overpowering the greens.
- To plate, I like to spread the dressing on the plate first and then pile the greens on top of the dressing.
- Scatter the tomatoes around, place the radish slices around the sides and top with pumpkin seeds and bleu cheese.
- All the raw flavors of these vegetables really make this salad light and aromatic.
Emulsifying mustard, honey, shallot, and oil requires a steady hand and a fine mesh strainer if you want to catch errant shallot pieces. Truffle vinegar provides an intense aromatic profile that quickly overpowers delicate leaves if tossed directly inside a large bowl. Separating the components by smearing the dressing on the base of the plate creates a barrier that keeps delicate herbs from wilting under the weight of heavy fats. Toasting pumpkin seeds over medium-high heat demands constant motion for exactly two minutes to prevent bitterness from scorching the natural oils. Radishes sliced paper-thin introduce a necessary water content that balances the sharpness of crumbled bleu cheese. Because tender herbs like dill and rosemary bruise easily under standard salad spinners, dry them by rolling them gently inside a lint-free kitchen towel rather than spinning them at high speeds. This dish pairs exceptionally well with rich, heavy proteins such as roasted pork loin or pan-seared duck breast, where the bright acidity cuts cleanly through rendered fats. Avoid drowning the leaves in dressing, as excess moisture destroys the structural integrity of tender greens within minutes of plating.
