If you’re looking to jazz up a salad, make truffle dressing. This is a creamy, tangy, bright dressing- a little bit different from the standard olive oil-vinegar dressing! You have to add a lot of truffle paste for the flavor to stand out, but I actually liked just having a subtle truffle flavor. This isn’t limited to salad- pour it over chicken, beef, vegetables, or dip crackers in it!
⅓ cup mayonnaise
⅓ cup milk
2 tablespoons sugar
5 green onions
5 sprigs thyme
1 tablespoon balsamic vinegar
½ teaspoon cayenne pepper
1 tablespoon truffle paste
There’s sun dried tomatoes too, but we aren’t using those today.
Start by slicing up the shallot, green onions, and thyme. This might seem like an excessive amount of green onions. You see, I have a bag of green onions about to go bad, so I’ve been using tons of them in whatever I make. It turned out well! It gave a nice, mild, almost garlicky flavor to the dressing. When you chop the thyme, strip it off the sprig first- don’t try to cut through it. It won’t work. And even if you use an axe and are able to cut through it, you’ll have hard, sharp woody sprigs in your dressing, and who has the time for that?!
Whisk together the mayo and milk. Yes, I suppose you could use Greek yogurt. Full fat, though.
Pour in the sugar and balsamic,
and then the truffle paste and cayenne.
Add more cayenne if you’re not a wimp. Or, pour it over a jalapeno salad like my mom. Add salt to taste, and then stir it together.
Throw in the onions, shallots, and thyme,
and pour it over whatever you’d like!