Categories: Salads 
      Yield: 8 servings 
  
      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  Chopped parsley 
    1/4 c  Oil 
           Salt, pepper 
      1 oz Fresh truffles; julienned 
  
  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.