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. You must log in to see and participate in our Dinar sections.

Ever heard of Bitcoin? I encourage you to veiw my 4 minute video about the Bitcoin of Health Care CoinMD. Just load set up a free 30 day test ride and contact me as needed. I have a Facebook informational page you can request to join for all my mist updates.


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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Dirty Vegetables


Posts : 26963
Thanked : 1435
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?

  • 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

    Current date/time is Sat 20 Jan 2018, 7:03 pm