4 fresh 6-ounce salmon fillets
1 tablespoon Susan Rice™ Truffle Salt
1 tablespoon DaVinciÂ® Extra Virgin Olive Oil
For the salad:
1 head escarole, washed and sliced into Â½-inch pieces
1 head Belgian endive, washed and sliced into Â½-inch pieces
1 head radicchio di Treviso, washed and sliced into Â½-inch pieces
1 head radicchio, washed and sliced into Â½-inch pieces
1 head frisée, washed and sliced into Â½-inch pieces
3 tablespoons chives, washed and sliced into Â½-inch pieces
For the salad dressing:
1 tablespoon fresh lemon juice
1Â½ tablespoons white balsamic vinegar
4 tablespoons DaVinciÂ® Extra Virgin Olive Oil
1 tablespoon Susan Rice™ Olive Oil with Summer Truffles
Sea salt and fresh white pepper to taste
Chef Walter Pisano - Tulio Ristorante, Seattle
To prepare the salmon:
Pre-salt the salmon with the truffle salt and let sit for 10 minutes.
In a medium-bottomed sauté pan, heat 1 tablespoon olive oil over high heat and add the truffle-salted salmon to the pan, then turn the heat to medium-low, making sure the fish cooks slowly. This process should take about 6 to 8 minutes, depending on the thickness of the salmon fillet. Don't turn the salmon over in the pan unless you prefer medium to medium-well.
Wash all of the bitter greens and strain well. Set aside in the refrigerator.
To prepare the salad:
Make sure all of the greens are completely dry. In a large mixing bowl, use equal parts of each green and gently toss with the chives and dressing, reserving some of the dressing to drizzle on the fish.
To prepare the salad dressing:
In a small mixing bowl, blend together the lemon juice, the white balsamic vinegar, 4 tablespoons olive oil, the truffle oil, and the salt and pepper. Set aside.
To finish, place the greens on individual plates. Place the salmon on the greens and drizzle a small amount of dressing on the fish. Serve immediately.