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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Dirty Vegetables

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Dirty Vegetables Empty Dirty Vegetables

    Post by Lobo Thu 28 Jan 2016, 9:16 pm

     Dirty Vegetables Img90l
    Dirty Vegetables
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    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 4
    Chris Cosentino, chef at Incanto restaurant, first made this salad many years ago for a demo at the farmers’ market. It was a way to make fun of some of the shoppers who were complaining that the vegetables were dirty when they bought them. What could be better than earthy root vegetables paired with the earthiness of fresh truffle?






    • 24

    Ingredients:

    For the Champagne vinaigrette:


    • 2 Tbs. Champagne vinegar
    • 1 tsp. fresh lemon juice
    • 2 Tbs. pure olive oil
    • 2 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground pepper, to taste


    • 2 baby Chioggia beets, peeled
    • 2 baby golden beets, peeled
    • 1 yellow carrot, peeled
    • 1 red carrot, peeled
    • 1 orange carrot, peeled
    • 2 baby turnips, peeled
    • Kosher salt and freshly ground pepper, to taste
    • 2 cups mâche

    • 1 fresh black truffle

    Directions:

    To make the vinaigrette, in a small bowl, whisk together the vinegar, lemon juice and olive oils until emulsified. Season with salt and pepper and set aside.

    Using a mandoline or other vegetable slicer, slice the beets, carrots and turnips paper-thin, cutting each of them into a different shape that showcases their color and vibrancy. Place all of the vegetable slices in a bowl and season with salt and pepper. Drizzle with the vinaigrette and toss to coat evenly. Arrange the vegetable slices on a platter and top with the mâche. Using a Microplane or other fine-rasp grater, grate the truffle over the top of the dish—this is the “dirt.” Serve immediately. Serves 4.

    Adapted from Beginnings, by Chris Cosentino (Olive Press, 2012).

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