Dirty Vegetables

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?


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).