A perfect light Summer dinner… Arugula Salad with Truffle Vinaigrette. 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 can also consistently find this truffle oil at Whole Foods.
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.
It’s as pretty on the inside as it is on the outside. And absolutely delicious…in a sourdough sort of way.
Recipe for Arugula Salad with Truffle Balsamic Vinaigrette
I hope you give this Arugula Salad recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the salad.
And if you have a favorite arugula salad recipe, let me know, I’d love to give it a try.
More Arugula Salad Recipes:
- Grilled Peach Salad with Arugula and Goat Cheese
- Pickled Beet Salad with Arugula and Feta
- Grilled Asparagus and Steak Salad with Hoisin Vinaigrette (served over Arugula)
And you won’t want to miss my post about how to make the best tossed salad EVER. Check out:
Arugula Salad with Truffle Balsamic Vinaigrette
- 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.