Salads, Salad Dressings Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Warm vegetable salad with truffles

Yield: 8 Servings

Ingredients:

• 3 Carrots
• 2 Turnips
• 1/2 lb Green beans
• 2 lb Tomatoes Vinegar
• 1 Celery heart
• 1 qt Chicken broth Butter
• 1/4 lb Chinese pea pods
• 1/2 lb Mache Radicchio
• 2 Shallots; finely chopped
• 2 tb Chopped parsley
• 1/4 c Oil Salt pepper
• 1 oz Fresh truffles; julienned

Instructions:

Peel and clean carrots and turnips trim green beans and peel tomatoes. Place prepared vegetables in water to cover with few dashes of vinegar. Cut carrots turnips celery and tomatoes in julienne strips about 2 inches in length. Heat chicken broth along with 1 tablespoon butter. Cook cut vegetables separately in broth simmering 1 to 4 minutes until they are tender but firm depending on their type and size. Cook green beans and peas in boiling salted water until tender but crisp. Plunge in ice water to prevent cooking further then drain. Decorate large platter with mache and radicchio. Make arrangement of vegetables on lettuces. Combine shallots parsley 6 tablespoons vinegar and oil in bowl. Season to taste with salt and pepper. Sprinkle vinaigrette over vegetables and garnish with truffles.

Web Standards & Support: