Go Back

Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas.

Go Back

Go Back


chorizo Shitake Mushrooms maple Vegan pork chop syrup jam Cider cream walnut oil beef bulgar butter beet vanilla wafers gin strawberries creme coeur a la creme plums carrots knots vinaigrette daisy melon sandwich chives chimmichurri Spread cake onion carrot top Beans conserve verde gazpacho arugula blue cheese celery root carrot tops snow peas okra chili Bread sweet ramps fritter tostadas Farmers' Market cantaloupe slaw Kale pasta shrunken heads chili peppers parmigiano tomato onions plum tomatoes Recipes beets biscuits sunchokes sour cream apples Drinks nectarine green pepper bread pudding pie asparagus cucumber honey vegetarian plum Rice wine vinegar gorgonzola feta Chevre muffins heavy whipping cream tart Soup Swiss Chard curry cauliflower Salad oats turnips celeriac goat Cheese chicken dinner salad strawberry Cranberry Beans zucchini crisp panzanella celebration mustard greens Potato shiitake egg noodles couscous habanero peach thai yogurt chocolate baguette chiles chipotle blueberry prosciutto Poblano Chili spring cornmeal cilantro bacon pudding lemon grass fondue shallots white beans mushroom buttermilk latkes reggiano meatballs cheese Jerusalem artichoke spiced winter squash fennel seeds artichoke sauce flank steak Salsa almond milk leeks Red Onion shitake sesame kohlrabi absinthe Side fritters watercress pecan chicken crepes dijon rhubarb cointreau cranberry yellow onion basil tenderloin beer eggs scapes pineapple shelling kluski fraiche garlic strata bok choy sour Dressing wasabi vegetable fennel baby bok choy buckwheat Eggplant Greens flank coeur dilly steak maple syrup Tomatoes imam pesto tuscan paste peppers olives brown sugar polenta caesar pickled potatoes mushrooms pine nuts bean remoulade bulgar wheat Squash gratin jack cheese cream cheese currants egg sausage anchovy barley wrap wheat flour green beans lettuce carrot fronds swiss collins pork radishes radish gouda sherry Apple rouille casserole parmesan peas coriander tortillas autumn compote bbq almonds berry Leek pumpkin stuffing pears sandwiches roasted celery hearts pancake frittata sweet potato bloody mary walnuts kalamata bell pepper capers pecans fennel bulb spelt cockaigne Tomatillos tomatoe scallions beet greens dill Butternut turnip anise jack poblano bruschetta Corn chimichurri bayeldi Spinach coconut milk chilies hazelnuts gruyere bosc hickory pepper tomato corn pie tomato juice kirsch mint