Need a truffle oil vinaigrette recipe? We’ve got 13!

Salads are healthy and light, but they can be boring sometimes, right?

Wouldn’t it be nice if there was a way to spice up your salad and give it a hearty, rich flavor to make it more interesting?

Well, you’re in luck! Truffle oil vinaigrette is a great way to pack your salads with a delicious taste all without adding a lot of calories or fat to your food. If you’re concerned with eating healthy but don’t want to limit yourself to boring salad dressings, truffle oil vinaigrette is the perfect solution.

In this article, I’ll teach you all about how to make this delicious dressing for yourself at home. You can store it in mason jars or other tightly sealed containers and keep it on hand at all times. Use it to satisfy a snack craving, or make a tasty side dish topped with this yummy dressing to serve as part of your regular dinner lineup.

If you’re looking for ways to use your vinaigrette, I can help you there too! In the second half of the article, I’ll give you plenty of options to help you pick your favorite truffle oil vinaigrette recipe. You’ll have the perfect side dish waiting for you no matter what you plan to serve for your next fancy dinner or weekend meal.

Now it’s time to learn a little bit about truffle oil and how it can be used to make the most incredible vinaigrettes you’ve ever tasted.

What is Truffle Oil?

If you’ve paid much attention to recent cooking trends, you’ve probably heard something about truffle oil. It’s become a very popular ingredient for many chefs, but it isn’t without its criticisms. Before you go out and purchase a truffle oil for your vinaigrette recipes, it’s a good idea to familiarize yourself with these quick facts about truffle oil in general.

  • Truffle oil, like real truffles, comes in both black and white varieties. There are many different variations of black and white truffles available worldwide, but truffle oil doesn’t tend to be separated into these sub-categories. A truffle oil is either black or white, without any other real modifiers. With that said, however, any oil made from the most prized truffles in the world is likely to specify that somewhere on the label.
  • Not all truffle oil is authentic. Many types of truffle oil are made with chemicals that replicate the aroma and flavor of gasses that are naturally produced by truffles. If you’re very concerned about what you’re putting in your body, you might want to avoid the truffle oil that is made with chemical, synthesized flavors.
  • Authentic truffle oil may be hard to spot. Most truffle oils want you to believe they’re real, even if they’re not. Pay close attention when purchasing truffle oil to be sure you choose one that’s really made from actual truffles. Real truffles should be an ingredient on the back, and if your truffle oil is very authentic, it should have a few pieces of truffle in the bottom of the bottle to prove that.
  • Black truffle oil doesn’t taste the same as white truffle oil. You’ll get a different flavor in your food depending on the type of truffle oil you use. Black truffle oil has a much earthier flavor with a hint of red wine taste, while white truffle oil is more garlicky and light overall.
  • All of the recipes listed in this article use white truffle oil since it has a lighter taste that works well with salads and similar side dishes. You can substitute black truffle oil if you already have it on hand and don’t want to buy something different, but bear in mind that the end result will taste different.
  • When buying truffle oil, price matters. The more expensive, the better your product will be. While it’s definitely possible to buy a cheap oil that isn’t authentic, if you want the real thing you should be prepared to budget for it. Oils that are made by infusing real pieces of truffle in extra virgin olive oil tend to cost quite a bit more than you might expect, so do some window shopping beforehand to get an idea of the price you’re looking at.
  • The base of any good truffle oil should be extra virgin olive oil. If truffle oil is made from canola or any other type of oil, it’s not going to be high enough quality to really work well with the taste of the truffle. Choose a nice olive oil and you’ll be well on your way to picking a great truffle oil, too.

How to Make Truffle Oil Vinaigrette

There are many different ways to make a delicious truffle oil vinaigrette. While most of them do have some of the same ingredients, each version of this delicious dressing is a little bit different, and it can bring plenty of different flavors to your dishes as well. Make your favorite from this list, or make them all so you have a wide selection when it comes time to prepare your favorite vinaigrette-based recipe.

Method One – Honey Vinaigrette

This is a simple and sweet vinaigrette that works well in any dish that contains a soft cheese.


  • 1 tbsp white truffle oil
  • 2 tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp extra virgin olive oil
  • Salt and black pepper to taste


1. Add all ingredients to a small bowl.

2. Whisk well to combine flavors.

3. Adjust salt and black pepper as needed to achieve the right flavor.

Method Two – Tarragon Vinaigrette

If you like a little extra spice in your salad dressings, this recipe is a great solution for your needs.


  • 1-1/2 cup extra virgin olive oil
  • 1 tbsp white truffle oil
  • 2 tbsp finely chopped fresh tarragon
  • 2 tbsp white wine vinegar
  • 1 tsp mustard powder
  • 1 finely diced shallot
  • 1 tbsp lemon juice
  • Salt and black pepper to taste


1. In a large bowl, combine vinegar, tarragon, shallot, mustard powder, and salt and pepper. Stir well.

2. Add olive oil slowly, whisking constantly.

3. After olive oil has been added, drizzle in truffle oil slowly. Whisk well to combine.

4. Season with more salt and pepper as needed.

5. Drizzle in lemon juice and whisk once more.

Method Three – Vegan Vinaigrette

This is a very creamy vinaigrette recipe that’s safe for the vegans in your family to enjoy.


  • 1-1/2 tsp white truffle oil
  • 2 tbsp vegan mayonnaise
  • 1-1/2 tsp chopped fresh chives
  • ¼ tsp sherry vinegar
  • ½ tsp Dijon mustard
  • 2 tbsp olive oil


1. Add mayonnaise to a small bowl along with truffle oil, mustard, chives, and vinegar.

2. Whisk to combine well.

3. Add olive oil and whisk again.

4. Add salt and pepper if desired and whisk once more.

Method Four – Soy Vinaigrette

Try this unique twist on truffle oil vinaigrette by incorporating soy sauce into the mix for a delicious fusion flavor.


  • ¾ cup soy sauce (low sodium if preferred)
  • 1-1/2 cup olive oil
  • 3 tbsp balsamic vinegar
  • 6 tbsp lemon juice
  • 3 tbsp white truffle oil
  • Salt and black pepper to taste


1. Add olive oil to a small bowl along with lemon juice, soy sauce, balsamic vinegar, and truffle oil.

2. Whisk well to combine.

3. Season to taste with salt and black pepper.

4. Whisk again to combine well.

How to Use Truffle Oil Vinaigrette

One of the best ways to utilize your homemade truffle oil vinaigrette is by serving it over a variety of different types of salad. Just about any salad can taste amazing when you dress it with this unique and delicious topping, but if you’re looking for a few more exciting suggestions for how to use your vinaigrette, check out the recipes listed below. Each of these recipes can help you create a delicious dish you’ll be proud to serve at your next get-together, or as a part of your favorite weeknight meal. When you make your vinaigrette at home, you’ll be able to use it as often as you like!

1. Vinaigrette Asparagus

One of the most popular ways to use truffle oil vinaigrette in a side dish is to simply toss it with asparagus to create a delicious treat that pairs well with just about any dinner. This side is especially nice when served with freshly baked or grilled fish, and if you squeeze a bit of lemon juice over the entire plate just before eating, you’ll have an even more incredible flavor to enjoy with every bite.

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: 1


  • 1 pound of asparagus
  • ¼ cup truffle oil vinaigrette
  • Salt and black pepper to taste


1. If your truffle oil vinaigrette is in the refrigerator, let it come to room temperature before you use it.

2. Wash your asparagus very well and place it on a clean, dry kitchen towel to drain. If you’re in a hurry, use a separate clean kitchen towel to dry it all off well.

3. Trim the thickest part of the stalk and discard, leaving only the tender, thinner pieces of the asparagus.

4. Add some salt to a pot of water and bring to a boil over high heat.

5. Place asparagus in the boiling water to blanch for three to five minutes. Check at three minutes to be sure you don’t overcook.

6. Remove with a slotted spoon and run under cold water or dunk in an ice bath immediately.

7. Drain the asparagus and add to a small bowl.

8. Toss with the truffle oil vinaigrette.

9. Serve.

2. Parmesan Truffle Spring Salad

Try this unique recipe when you’re looking for the perfect salad to serve a part of your next big family party. This recipe makes enough to serve a large family on its own, but you can easily double it to make a large salad for a potluck or any get-together. This is the perfect side dish to please a larger group of people since it works well as a salad on its own or pairs nicely with any main course.

Prep Time: 30 minutes

Cook Time: 1 hour

Difficulty: 2


  • 6 tbsp Parmesan cheese
  • 18 spears of asparagus
  • 6oz fresh porcini mushrooms
  • 18 pear onions
  • 2 cups pea shoots
  • 12 baby leeks
  • ¾ cup fava beans
  • ¾ cup fresh peas


1. Lightly salt a pot of boiling water. Bring to a boil over high.

2. Trim the thick, tough part of the asparagus away and discard.

3. Add asparagus to the boiling water and blanch for 3 to 5 minutes. Remove with a slotted spoon and dunk in an ice bath.

4. Peel the spring onions and repeat the blanching process. Dunk in an ice bath when finished.

5. Slice the leeks and repeat the blanching process a third time. Repeat the ice bath as well.

6. Shell the fava beans and fresh peas and blanch the same way. Repeat the ice bath.

7. Slice the mushrooms.

8. Heat a large skillet over medium-high.

9. Add 1 tbsp of Parmesan to the bottom of the skillet.

10. When Parmesan begins melting, form into three small strips with a spatula.

11. Remove when it turns golden brown and bubbling. Let cool for 5 minutes.

12. Pick up strips with tongs and lay over an upside-down bowl so cheese hardens into a crescent shape.

13. Repeat this process with all of the remaining Parmesan cheese.

14. Add all of the vegetables and mushrooms to a large mixing bowl.

15. Season with salt and pepper and drizzle with truffle oil vinaigrette.

16. Toss to combine the flavors well.

17. Serve salad topped with Parmesan bowls.

3. Celery Root Side

If you’re looking for something a little more original to serve as part of your next holiday dinner, try out this celery root side dish for a delicious taste you’ll never forget! This easy recipe doesn’t take a lot of time to put together, but it makes for an impressive side that’s sure to surprise and delight the whole family. With truffle oil vinaigrette as one of the main ingredients, this easy dish has a rich, hearty taste throughout every bite.

Prep Time: 20 minutes

Cook Time: 15 minutes

Difficulty: 2


  • 3 medium celery roots
  • 1 shallot
  • 4 stalks of green onions
  • ½ cup truffle oil vinaigrette


1. Trim the celery roots and peel them. Julienne or thinly slice them.

2. Add celery roots to a bowl of salted water and let stand at room temperature for 20 minutes.

3. Rinse the celery roots and add to a large mixing bowl.

4. Thinly slice the green onions, discarding the white parts. Add to the mixing bowl.

5. Peel and finely dice the shallot. Add to the mixing bowl.

6. Pour in the vinaigrette and toss to combine all of the flavors well.

7. Serve.

4. Green Bean Truffle Salad

Who doesn’t love a green bean salad at a big family dinner? This is one of the staples of home cooking, but with this recipe, you can give it an upscale twist by incorporating truffle oil vinaigrette into the mix. No longer will you have to serve a bowl of green beans that may or may not have the right kind of seasoning on it to give it enough flavor. With this recipe, you can enjoy every bite of that salad and rest assured that it’s going to taste amazing to everyone who tries it.

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: 2


  • 1 pound fresh green beans
  • 2 tbsp finely chopped shallots
  • 1 pound fresh cremini mushrooms
  • 1 head of endive
  • Sea salt and black pepper to taste
  • ¼ cup truffle oil vinaigrette


1. Bring a pot of water to a boil over high heat. Add a little bit of salt.

2. Trim green beans and add to the salted water.

3. Blanch for 3 to 5 minutes or until just tender. Remove with a slotted spoon.

4. Dunk green beans in an ice water bath. Drain and set aside.

5. Trim the stems from the mushrooms and discard. Thinly slice the caps.

6. Trim and wash the endive. Slice into strips.

7. Add endive to a large mixing bowl along with mushrooms, green beans, and shallots.

8. Drizzle with truffle oil vinaigrette and season to taste with salt and black pepper.

9. Toss to combine the flavors well.

10. Serve.

5. Easy Side Salad

Sure, truffle oil vinaigrette tastes great when drizzled over any simple salad, but what do you do when you want to make sure your salad has plenty of balanced flavors and ingredients to make it as filling as it is delicious? Try this recipe for one of the easiest side salads you can make, and be sure to top it with your tasty homemade dressing. You’ll enjoy every bite of this dish, and you’ll want to serve it with every dinner you make, too!

Prep Time: 15 minutes

Cook Time: 5 minutes

Difficulty: 2


  • 1 bunch of asparagus
  • 1 bunch of watercress
  • 1 handful of green beans
  • 2 heads of endive
  • 2 handfuls of baby arugula
  • 2 fennel bulbs
  • 4 radishes
  • ¼ cup truffle oil vinaigrette
  • Thinly shaved Parmesan cheese to taste


1. Bring a pot of lightly salted water to a boil over high heat.

2. While heating water, trim asparagus to remove the large, tough ends.

3. Add asparagus to boiling water and blanch for 3 to 5 minutes.

4. Remove with a slotted spoon and dunk in an ice water bath. Drain and set aside.

5. Repeat the blanching process with the green beans. Place in an ice water bath as well. Drain and set aside.

6. Trim and wash arugula, watercress, and endive.

7. Slice endive, fennel, and radishes. Remove any greens from radishes.

8. Place all ingredients in a large bowl except for Parmesan cheese.

9. Pour in vinaigrette and toss to coat well.

10. Serve salad topped with Parmesan cheese.

6. Truffled Salad

This salad gives you a chance to put a twist on the traditional from your dressing to your ingredients both! This salad includes a specific set of ingredients that work well together to create the perfect texture and taste. When you drizzle this salad with your homemade dressing, you’ll add a kick of flavor that is soaked up by the potatoes and balanced well by the other parts of the salad to spread the delicious taste of truffles through every piece of this easy but upscale salad.

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty: 3


  • 3 Yukon gold potatoes
  • 2 heads of frisee lettuce
  • 2 tbsp canola oil
  • 2 medium tomatoes
  • 1 cup roasted pistachios
  • 1 bunch of radishes
  • ½ cup truffle oil vinaigrette
  • Salt and black pepper to taste


1. Dice the potatoes and remove the whole leaves from the frisee lettuce.

2. Slice tomatoes into wedges and quarter the radishes. Remove any greens from the radishes.

3. Crush the roasted pistachios.

4. Preheat oven to 400 degrees Fahrenheit.

5. Add potatoes to a baking sheet lined with aluminum foil.

6. Drizzle with canola oil and stir well to coat. Season with salt and pepper.

7. Be sure the potatoes are spread in a single layer.

8. Bake for 25 minutes, stirring a couple of times during the process.

9. Add frisee to a large bowl and drizzle with vinaigrette. Toss to coat well.

10. Spread potatoes onto serving plates and top with frisee.

11. Top everything with fresh radishes and tomatoes as well as crushed pistachios.

12. Serve.

7. Egg Salad

If you’ve never tried egg salad before, you’re in for a real treat! On the other hand, if you’re a fan of this classic comfort food, you’ll be surprised at just how different this unique take on the recipe can be. While all of the elements of a more traditional egg salad are present in this impressive recipe, you’ll enjoy a lot of originality when you put together this dish with a special focus on your truffle dressing.

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: 3


  • 3 heads of frisee
  • 8 slices of bacon
  • 1 tbsp olive oil
  • 2 shallots
  • 4 eggs
  • 1 tbsp fresh flat leaf parsley chopped
  • ¼ cup truffle oil vinaigrette


1. Dice bacon into small pieces.

2. Add olive oil to a small skillet along with bacon pieces and cook over medium-high for 3 minutes.

3. While cooking, finely chop shallots and add to the mixture.

4. Cook until shallots are translucent. This should be 2 to 3 minutes.

5. Remove from heat and add truffle oil vinaigrette to the mixture.

6. Stir to combine the flavors well, then set aside.

7. Place frisee in a large mixing bowl and drizzle with the warm vinaigrette mixture. Toss to combine the flavors well.

8. Boil a small pot of water over medium heat, then turn heat to low and keep simmering.

9. Gently break eggs into water to poach.

10. Cook for 2 minutes in boiling water. Remove with a slotted spoon.

11. Serve salads topped with poached eggs.

8. Beet Salad

Some people are big fans of beets, while to others, they’re a bit of an acquired taste. With this recipe, you’ll be able to delight the beet fans in your family and win over anyone who might be on the fence about these incredible healthy root vegetables, too. This is a simple recipe that takes almost no time to prepare, but it provides tons of healthy ingredients and plenty of vitamins and nutrients that can keep you feeling great even after you chow down.

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty: 3


  • 4 beets
  • 4 cups fresh salad greens
  • 3 tbsp sliced toasted almonds
  • ½ red onion
  • 3 tbsp olive oil
  • Salt and black pepper to taste
  • Crumbled goat cheese to taste
  • ½ cup truffle oil vinaigrette


1. Peel the beets and slice them thinly. If possible, julienne them.

2. Wash the greens and set aside to drain.

3. Thinly slice red onion.

4. Preheat oven to 425 degrees Fahrenheit.

5. Spread onion and beet slices onto a baking sheet lined with aluminum foil.

6. Drizzle with olive oil. Stir well to coat with the oil completely.

7. Season with salt and pepper.

8. Bake for 30 minutes to roast until soft.

9. Add greens to a large mixing bowl.

10. Add roasted beets and onions and toss to combine flavors.

11. Add vinaigrette and toss again to coat well.

12. Serve topped with roasted almonds and crumbled goat cheese.

9. Tiny Tomato Salad

Who doesn’t love a burst of fresh tomato flavor as a side dish during the summertime? When you incorporate fresh heirloom tomatoes into this very simple recipe, you’ll have the perfect flavor for any hot weather that might come your way. This dish makes an excellent side for barbecues and other outdoor cooking events, and it’s especially nice when you want to show off just a little while keep the prep time low!

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: 2


  • 1 tbsp chopped fresh basil
  • 1 cup mini heirloom tomatoes
  • 2 small pieces of focaccia bread per diner
  • ¼ cup truffle oil vinaigrette


1. In a small bowl, add heirloom tomatoes and fresh basil.

2. Pour in vinaigrette and toss to combine the flavors well.

3. Chill in the refrigerator for about 5 minutes.

4. Serve tomato salad cold with focaccia bread on the side.

10. Mushroom Salad

It’s no secret that mushrooms pair well with the taste of their distant cousin, the truffle. With this recipe, you can enjoy the earthy flavors of mushrooms drizzled with your homemade truffle dressing to bring a lot of fall tastes to your plate. Serve this salad alongside chicken or pork for the true fall experience, and be sure to make a tasty sauce that can tie all the flavors together beautifully.

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: 3


  • 2 pounds of green beans
  • 1 medium shallot
  • 1 pound white button mushrooms
  • 1 head endive
  • ¼ cup truffle oil vinaigrette


1. Wash and trim the green beans and set them aside.

2. Wash the mushrooms and lettuce.

3. Trim the stems from the mushrooms and discard. Thinly slice the mushroom caps.

4. Trim the endive and remove the outer leaves. Slice the inner leaves crosswise.

5. Finely chop the shallot.

6. Bring a pot of water to a boil over high heat.

7. Add the green beans and boil for 3 to 5 minutes or until tender.

8. Remove with a slotted spoon and dunk in an ice water bath.

9. Drain and add to a large mixing bowl.

10 Add mushrooms, shallots, and endive.

11. Pour in the vinaigrette and toss everything to coat well.

12. Serve.


As you can see, there are several different ways you can make your own truffle oil vinaigrette at home. Whatever type of flavor you’re looking for—whether it’s savory, sweet, or something in between—you can make it happen with the perfect truffle oil vinaigrette recipe to fit your needs. Pick your favorite from the four listed above and get ready to enjoy it on everything!

Of course, if you need a little guidance when it comes to figuring out how best to use your new vinaigrette, it’s a great idea to try a handful of the recipes listed above, too. Any of these recipes can help you use your vinaigrette in ways that can highlight its delicious flavor. They’ve all been chosen so that they can work with any of the four types of dressings listed in the previous section. All you have to do is pick your favorite dressing, choose a recipe, and give it a try.

If you’re worried about your kitchen skills when it comes to making these recipes, don’t be! Since many of these recipes are for salads and side dishes, they’re very simple and don’t take a lot of time to put together. If you can turn on your oven or heat your stovetop, you can make any of these great recipes with ease.

Remember that, when making your vinaigrette, it’s always a good idea to let it sit for at least a day before using it, so the flavors can incorporate well into the dressing. If you don’t have time to do this, it’s okay, but whenever possible try to give your dressing a chance to really soak up all the taste of truffle. This will make your food taste even better in the long run.

Infusing your food with the flavor of truffle has never been so easy—so it’s time to go give it a try!

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