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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Dirty Vegetables



Posts : 17810
Thanked : 877
Join date : 2013-01-12

Dirty Vegetables

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

Dirty Vegetables

Be the first to Write a Review
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?

  • Printer Friendly Version

  • 24


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


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).

Related Tips

  • All About Beets >
  • All About Carrots

    Current date/time is Sun 04 Dec 2016, 4:20 pm