• 2 small Batavia (salad)
• 3.5 oz. corn salad
• 1 bunch of radish
• 4 violet artichokes
• 4 young carrots
• Some very thin string beans
• Olive oil and balsamic vinegar
• 3.5 oz. fresh summer truffles
• Some wild asparagus

1. Prepare a salad bed on four serving dishes.
2. Put the radish on top of it.
3. Cook the carrots, string beans and asparagus.
4. Mince the artichokes and saute in a pan with olive oil.
5. Once cooked, place the vegetables on the salad.
6. Sprinkle with some drops vinegar and grated truffle, not only on the salad, but also on the edge of each dish, so to give the dish a rather “dirtyâ€Â� look (as the name indicate). Do the same with the pepper, Guerande salt and oil.

• Preparation time: 20 minutes