Dirty Vegetables
This elegant dish features a vibrant assortment of thinly sliced baby Chioggia beets, golden beets, colorful carrots, and turnips, all dressed in a flavorful vinaigrette. Topped with delicate mâche and a generous sprinkle of fresh black truffle, this salad not only delights the palate but also captivates the eyes with its array of hues and textures.Serve this show-stopping dish as a stunning appetizer or side dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Beginnings</i>, by Chris Cosentino (Olive Press, 2012).
Yield
Serves 4.
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