Spring Salad with Lemon White Truffle Vinaigrette

Today my thoughts on food have turned green.  All the breads and cakes I’ve baked in the past few weeks made the house smell wonderful but life in the kitchen is not all about the oven.  The salad bowl makes a daily appearance in my kitchen but barely makes it here every few months.  My salad was inspired by the tender and fresh early Spring asparagus and haricots verts  in the market this morning.  All the rain we’ve had these past two weeks is making the outdoors so green and lush that I wanted to serve it up on a plate.

I’ve been wanting to share this lemon white truffle vinaigrette recipe from Balthazar since I started my blog two years ago this month.  My son Taylor showed me how to use a Google blog, up load photos and share on Twitter and Facebook, just enough to make me dangerous.  Now I have a fancy camera that is really just another computer, an indoor lighting set up and a new design for my blog.  I’ve learned a lot and made some wonderful friends along the way.  I’m participating in French Fridays with Dorie, an online cooking group and so far I love it.  I highly recommend starting a blog to anyone who loves cooking, writing, photography, people and most important sharing.  I guess I never had enough sharing time in grade school, now that I think about it there never was enough time for sharing.  Thankfully now I can share whatever and whenever I want so here goes with my Spring salad in all it’s green glory just for you.  I’m just going to share just one more picture and then the recipe, couldn’t resist.

Spring Salad with Lemon White Truffle Vinaigrette
Ingredients and Recipe
For the Spring salad
makes enough to serve 6 people generously
1 bunch asparagus, trimmed and blanched
1 generous handful haricots verts, trimmed and blanched
1 small bunch watercress, trimmed, washed and dried
2 large handfuls baby arugula, washed and dried
2 Belgian endives, sliced
2 small fennel bulbs, trimmed and thinly sliced
4-6 radishes, thinly sliced
Parmesan cheese, thinly shaved to sprinkle on top
Place everything except the Parmesan cheese in a large salad bowl.

For the lemon white truffle vinaigrette
makes 1 cup

1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 lemons, juiced about 1/4 cup
3/4 cup extra virgin olive oil
1/4 cup white truffle oil

Place the lemon juice, salt and pepper in a medium size bowl and whisk in the olive and truffle oils.  This dressing can be stored in the refrigerator for up to a week.

Drizzle on about 1/4 cup of the vinaigrette over the Spring salad ingredients.  Gently toss by hand to combine all the ingredients.  Sprinkle the shaved Parmesan cheese on top.  Plate each individual salad to make 6 generous servings.

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  1. What a lovely harbinger of spring!

  2. Thank you for sharing this refreshing, green, bowl of spring! I absolutely must buy some white truffle oil. Congrats on two years, Patty!

  3. such a gorgeous and refreshing looking salad, Patty. i don't blame you for wanting to share another picture of it. in fact, you should've shared more. i'm so jealous of your indoor lighting set up, i must look into making one as well, but for now, blogging is more of a hobby.
    i need to go look for white truffle oil. i'll bet that's quite a star in the vinaigrette. oh, and i don't think i've ever had a salad with asparagus in it before. i know, i really need to get out more. congratulations on two years of blogging, Patty!

  4. Refreshing and healthy! Patty, I posted a string of salads today on my blog, looks like we had intuitions about Salads ;)

  5. Very happy 2nd blogiversary to you, Patty! What a gorgeous salad! I love white truffle oil, but don't have any in my kitchen. In your honor, I'll have to change that and make your lovely dressing, too! CENT'ANNI to you, friend!

  6. That is very lovely! Thank you for this hint of spring.

  7. Congratulations on 2 years of blogging! This is a beautiful salad and I love the sound of this vinaigrette. That truffle oil in there is making my mouth water just thinking about it. :o)

  8. Happy Anniversary to your blog, wow 2 years! Looking forward to many more years :) Beautiful salad!

  9. Beautiful salad (and photos!), Patti~happy anniversary to your blog!

  10. this dish sounds really fabulous! thank you for sharing this.

  11. What a lovely combination of wonderful vegetables, and I love the sound of a lemon white truffle vinaigrette!

  12. Since you got your new camera, Patty your photos are so incredibly amazing.
    This is such a refreshing salad so delicious with the lemon white truffle vinaigrette!
    Love the combination of the yummy vegetables.

  13. Your photos are drop-dead gorgeous Patty. We eat a lot of salads and I know my husband would adore this with the truffle oil. Life is good.

  14. Gorgeous salad as usual, Patty! Wow, I'm so behind with blog-reading. Behind with everything else…no tomatoes started from seed. Buying starts this year.

  15. Congrats on the beautiful updates. It is funny how time flies! The salad is lovely and makes me wish for Spring and Summer!!

  16. Happy second anniversary Patty.
    the salad looks so refreshing, love your green choice.
    thanks for sharing

  17. Lovely salad.

    …Patty you'll be happy to know I finally got my hand on some Meyer lemons. :)

  18. Patty, I could just imagine how my winter scenery must have seemed to you from my post this week. No matter…salads are always welcomed and a great contrast against the white snow. LOL
    Endives and fennel combined with the asparagus makes my tummy very happy ;o)

    Today, we are actually getting a good sign of Spring on its way.
    Happy St. Patrick's day my friend,

  19. That really does look like spring on a plate. Yum. And isn't is amazing the difference good light makes?

  20. That is a really beautiful salad. It looks like such a lovely way to welcome Spring.


  1. [...] used this recipe, same vinaigrette but with fewer salad [...]

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