I love the Risotteria and wish I was eating there almost everyday. But alas, I’ve been spending lots of time in Kent Cliffs, New York and there is no Risotteria here. If only there was…
As a result I’ve been trying to replicate their beautiful salads. I love that salad I ate at Risotteria and then I posted about right here. Spinach, warm shiitake mushrooms, truffle oil, green beans and corn… What’s not to love? So I had to recreate. It was important. And I had many of the ingredients around the house, the rest, were substituted.
1 bag Mediterranean salad blend
3/4 cup sliced baby bella mushrooms
3/4 cup frozen green beans, cooked
3/4 cup frozen corn, cooked
1 TBSP truffle oil, separated
1.5 TBSP olive oil
1 TBSP balsamic vinegar
Salt and pepper to taste
Cook the frozen veggies in the microwave. Wash salad blend. Place these ingredients in a bowl. Now in a small skillet cook the mushrooms in 1/2 TBSP olive oil and 1 TSP truffle oil. Only cook until they start to wilt and then remove them from heat. Drain out oil and add mushrooms to salad. Add in a TBSP olive oil, a TBSP vinegar and 2 TSP of truffle oil.
It don’t take much truffle oil. Also, my salad may not have the spinach or the shiitake mushrooms, but it was totally awesome none the less. Awesome. The truffle oil really put balsamic vinegar in its place. The radicchio, which is far from my favorite of lettuces, added a wonderful balance to the other strong flavors. Plus, green beans and corn rarely make their way into my salads, and it’s nice to see them there. I wonder if I could use hem more…