An elegant tossed salad of frisee lettuce, fennel, cucumber, celery, green grapes, button mushrooms and Parmesan cheese dressed in a fresh lemon and truffle oil vinaigrette.

White Salad

Lemon Vinaigrette:

3/4 cup olive oil

1/4 cup lemon juice, fresh squeezed

3/4 teaspoon salt

1/4 teaspoon black pepper, freshly ground

1/4 teaspoon white truffle oil (optional)

 

Salad:

5 cups (8 ounce) frisee lettuce, rinsed and dried

4 cups (14 ounce) fennel bulb, very thinly sliced

3 cups (13 1/2 ounce) cucumber, peeled, seeded, and thinly sliced

2 cups (7 ounce) celery, very thinly sliced

2 cups (11 ounce) California green seedless grapes, halved

2 cups (8 ounce) button mushrooms, very thinly sliced

1 cup (2 1/2 ounce) Parmesan cheese, shaved, for garnish

1. In a small bowl, whisk together vinaigrette ingredients until well blended.
2. In a large bowl, combine salad ingredients and toss gently to mix.
3. Drizzle vinaigrette over salad and toss to coat.
4. Plate salad and sprinkle top with Parmesan cheese.

Makes 12 servings.

Tip: A mandoline slicer makes short work of slicing the vegetables for this visually appealing, all-white salad. If frisee lettuce is unavailable, substitute Bibb lettuce.

Recipe provided courtesy of California Table Grape Commission.