Warm Vegetable Salad with Truffles

15 minutes Prep: 15 minutes

123 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	each	carrots
2	each	turnip
1/2	pound	green beans
2	pounds	tomatoes
1	x	vinegar
1	heart	celery
1	quart	chicken broth
1	x	butter
1/4	pound	snow pea pods	chinese
1/2	pound	radicchio
2	each	shallots	finely
2	tablespoons	parsley leaves	chopped
1/4	cup	vegetable oil
1	x	salt and black pepper
1	ounce	truffles	fresh, julienned

Directions

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.

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Nutrition Facts

Serving Size 215g

Amount per Serving

Calories 123 56% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 74mg	3%
Total Carbohydrate 13.0g	4%
Dietary Fiber 4.0g	14%
Sugars 6.0g
Protein 3.0g	7%

Vitamin A	105%		Vitamin C	54%
Calcium	4%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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