Warm Vegetable Salad with Truffles
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 T ...
Ingredients
- 3carrots
- 2turnips
- 1/2lbgreen beans
- 2lbtomatoes
- 1qt chicken broth
- 1/2lbmache
- 2t chopped parsley
- 1/4c oil
Directions
- 1
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 R
- 2
finely chopped 2 T Chopped parsley 1/4 c Oil Salt, pepper 1 oz Fresh truffles
- 3
julienned Peel and clean carrots and turnips, trim green beans and peel tomatoes
- 4
Place prepared vegetables in water to cover with few dashes of vinegar
- 5
Cut carrots, turnips, celery and tomatoes in julienne strips, about 2 inches in length
- 6
Heat chicken broth along with 1 tablespoon butter
- 7
Cook cut vegetables separately in broth, simmering 1 to 4 minutes until they are tender but firm, depending on their type and size
- 8
Cook green beans and peas in boiling salted water until tender but crisp