A perfect light Summer dinner… Arugula tossed with a vinaigrette of Truffle Oil and Balsamic Vinegar. Add scrumptious double cream cheese and a chunk of bread and you have a perfect treat for dining on the patio. Don’t forget a glass of white wine.
Normally my rendezvous with anything “truffle” is ordering truffle fries at a restaurant. Which, from what I read is nothing but a dirty trick. Truffles are incredibly expensive, at $1200 a pound, your local pub probably isn’t shelling out that kind of cash to flavor a $3 pile of fried potatoes.
According to an article in the Huffington Post, most truffle oils and salts are flavored with a process much like companies blend perfume. Concocted by mixing olive oil with one or more compounds like 2,4-dithiapentane. A fake flavoring chemical.
With that said, I have this beautiful little 1.8 ounce bottle of Urbani Truffle Oil which appears like it might be the real deal. Urbani is a company in Italy who harvests and sells white and black truffles and also truffle oil. I received it as a gift and it’s absolutely delightful with flavor. I’ve included an affiliate link for your convenience.
I recently saw a recipe for a salad with truffle vinaigrette and wanted to make my own version. I had picked up this beautiful looking double cream cheese at the grocery, and with a slice of bread, some cherry tomatoes and a sliced hard boiled egg, this turned into a wonderful little light dinner.
On a side note, I’ve been making bread…and lots of it. I ran across this recipe from the New York Times, a famous and somewhat controversial recipe in bread making circles. It’s called Jim Lahey’s No Knead Bread. It’s a gem of a recipe and I’ve made about ten loaves since my discovery. Even though the NY Times recipe is perfect, I found that the instructions on David Leite’s blog suited me better. Me, the doughaphobic, “I can’t make bread to save my life” me.
It’s as pretty on the inside as it is on the outside. And absolutely delicious…in a sourdough sort of way.
Now for the arugula salad recipe: So easy.
A simple way to resolve a decision on an appetizer or salad course.
- 3 Cups Arugula loosely packed
- 2 hard boiled eggs sliced
- 12 cherry tomatoes
- 2 teaspoons balsamic vinegar
- 3 Tablespoons Truffle Oil
- 8 ounces Double Cream Style Cheese
- 1 baguette sliced
Toss the Arugula with the vinegar and the truffle oil. Arrange on a big platter with four plates to the side.
Place 2 ounces of cheese on each plate. Divide the sliced hard boiled eggs and cherry tomatoes between the plates. Pour a little more of the truffle oil over the cheese if you'd like. Serve with bread.
Arugula Salad with Truffle Vinaigrette…It’s what’s for an Appetizer.