This Arugula salad dressed with Balsamic Black Truffle Vinaigrette is a perfect “feel fancy” light Summer dinner to serve on the patio. Perfect with that special bottle of chilled white wine. A slice of double cream cheese and some crusty bread makes this a light meal salad.
What You Can Expect From This Recipe
This is a very simple salad to assemble and brings with it a restaurant quality elegant feel.
Arugula is tossed with a delightful combination of aged balsamic vinegar and black truffle oil.
A truly good quality aged balsamic carries a sweet flavor and thick consistency. And when combined with the black truffle oil, makes a full flavored dressing for peppery arugula. This black truffle dressing is so easy you simply won’t believe the flavor it returns.
Until now, my only rendezvous with anything “truffle” is an order of truffle fries at a local restaurant. Which, from what I read is nothing but a dirty little 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.
From what I learned in Culinary School, most truffle oils and salts are flavored with a process much like companies blend perfume. Concocted by mixing olive oil with a fake flavoring chemical.
With that said, I have this beautiful little 1.8 ounce bottle of Urbani Truffle Oil which is the real deal. Urbani is a company in Italy who harvests and sells white and black truffles and also truffle oils. It’s a bit pricey at $13.00 for a small bottle. But, using only three tablespoons to make this truffle dressing, you’ll get two uses.
I’ve included an Amazon link for your convenience. I can also consistently find this truffle oil at Whole Foods. Disclaimer: I am an Amazon Affiliate and if you order this truffle oil using the link, I receive a small commission at no extra charge to you.
We were served this salad at an outdoor wine tasting luncheon at a Winery in Oregon. It’s everything you’d expect a winery to serve with a beautiful crisp white wine. Served with a slice of artisan bread, and double cream cheese, it’s simply delightful.
I couldn’t wait to make it in my own kitchen and share the recipe with you.
Let’s take a look:
Ingredients You’ll Need
- We’ll use peppery Arugula for the greens.
- Double cream cheese: Double cream cheese has extra cream added before the curd is formed. Making them rich, creamy, spreadable and slightly tangy in flavor. Brie cheese is a common double cream cheese and check with your specialty cheese counter for more options.
- Truffle Oil: Make sure you’re getting real truffle oil that is naturally flavored with real truffle flavor. I purchase Urbani Truffle Oil from Whole Foods.
- Aged Balsamic Vinegar: Seek out a good quality aged balsamic vinegar. A reputable aged balsamic will have been aged in wooden barrels for at least 12 years. Resulting in a thick, sweet unforgettable vinegar experience. A good olive oil and specialty vinegar store is a good bet for quality.
Step by Step Instructions, It’s Easy
- Step 1: In a small bowl, using a whisk, combine the truffle oil with the balsamic vinaigrette until well combined.
- Step 2: Place arugula in a salad bowl. Drizzle the black truffle vinaigrette over the greens and use tongs to toss until all of the leaves are coated with the dressing.
How To Plate This Salad
- Step 3: This salad makes four servings: Place two ounces of the sliced double cream cheese on each plate. Add wedges of hard or soft boiled eggs, halved cherry tomatoes, dressed greens and a slice of bread.
Questions You Might Have
You can, but black truffle oil is preferred to partner and compliment the flavor of aged balsamic vinegar. Black truffle oil has a stronger and earthier flavor than white truffle oil.
Argyle Winery in Oregon served this with their highly acclaimed Sparkling Wine Vintage Brut. A cold crisp Sauvignon Blanc or a quality Chardonnay are both good choices.
Absolutely yes. But it’s so easy to assemble as you’re making the salad. Wait to dress the salad greens right before serving. The acid in the balsamic vinegar can wilt even tough greens like arugulaif dressed too soon in advance.
Tips for Success
- Choose quality ingredients. Seek out a good quality aged balsamic vinegar and “real” truffle oil. Both of these ingredients will return a pure and exciting flavor.
- Choose Cherub brand tomatoes. They’re a type of grape tomato that is sturdy in nature and easy to slice. They’re available year round.
- Use a serrated knife to slice the tomatoes, but use a regular, very sharp, paring knife to slice the cheese. A serrated knife will leave groove marks in the delicate double cream cheese. You’ll appreciate the cleaner presentation.
Recipe for Arugula Salad with Black Truffle Vinaigrette
Next time you’re in a special mood, for a special salad with a special glass of white wine, I hope you give this salad with truffle vinaigrette a try. It check all of those “special” marks.
More Popular Salad Recipes
Don’t miss my step by step article on how to build the very best Accompaniment Salad. You’ll learn how to property dress a salad, how to wash and dry lettuce leaves and how to serve a restaurant quality side salad.
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Arugula Salad with Balsamic Black Truffle Vinaigrette
Ingredients
- 2 teaspoons Aged balsamic vinegar
- 3 Tablespoons Black Truffle Oil
- 3 Cups Arugula loosely packed
- 2 hard boiled eggs cut into wedges
- 12 cherry tomatoes halved
- 8 ounces Double Cream Style Cheese
- 1 baguette sliced
Instructions
- In a small bowl, whisk together the Balsamic Vinegar and Truffle oil until very well blended.
- In a large bowl, toss the Arugula with the balsamic vinegar and black truffle oil.
- 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 crusty bread.
Notes
- Choose quality ingredients. Seek out a good quality aged balsamic vinegar and “real” truffle oil. Both of these ingredients will return a pure and exciting flavor.
- Choose Cherub brand tomatoes. They’re a type of grape tomato that is sturdy in nature and easy to slice. They’re available year round.
- Use a serrated knife to slice the tomatoes, but use a regular, very sharp, paring knife to slice the cheese. A serrated knife will leave groove marks in the delicate double cream cheese. You’ll appreciate the cleaner presentation.
Nutrition
Arugula Salad with Balsamic Black Truffle Vinaigrette …It’s what’s for an Appetizer.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I love Arugula so much I make peanut butter and arugula sandwiches on whole grain artisan bread. Can’t wait to try this salad.
Delicious looking meal LA and the bread looks very good. Isn’t it nice to now have time to do things like bake bread.
Yes it is Larry! But that’s about to come to a screeching halt. I start culinary school tomorrow. 🙂