This marvelous salad was a big hit at Stella Notte, the restaurant where I last served as executive chef. It’s hearty enough to serve for lunch, or as a first course for a special dinner. To make it, I roast a combination of mushrooms—the more you use, the more interesting the flavors and textures. Then I prepare a simple balsamic syrup, deep-fry shallot rings until they’re crispy and browned. Just before serving, I toss mixed salad greens with olive oil and lemon and top it with the warm mushrooms. I drizzle the salad with the balsamic syrup, top it with the shallots and for a final filip, add a few drops of truffle oil—an easy an inexpensive way to get the deep, earthy flavor of truffle.
Serving Size: 6
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