Truffles are pressure-cooked during the canning process, which causes them to release some of their water content. Using just a bit of this truffle juice in a vinaigrette will impart a delicious woodsy flavor.
Recipe information
Total Time
10 min
Yield
Makes 4 side-dish servings
Ingredients
2 teaspoons truffle juice or 1 teaspoon chopped truffles
2 teaspoons Sherry vinegar
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
5 ounces mesclun (6 cups loosely packed)
Preparation
Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.
