Monday, September 2, 2013

Roasted Turnip Salad

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg!
8-10 baby turnips, washed well and cut into quarters
6 young carrots, washed well and cut into 2-3 inch pieces
1-1/2 teaspoon total, chestnut honey
1 teaspoon + 3 tablespoons olive oil
3-5 (depending on size) strips of bacon, sliced into small strips OR 4-5 tablespoons lardons fumé
3 cups pea-shoots, washed, dried and pulled apart into smaller pieces
3 tablespoons apple-balsamic vinegar or aged balsamic
Salt and pepper to taste
Roast the root vegetables:  Pre-heat the oven to 230 C/ 450 F.  In a baking dish, toss the turnips and carrots with ½ teaspoon chestnut honey, 1 teaspoon olive oil, salt and pepper.  Place in hot oven and roast until tender and beginning to caramelize, approximately 20 minutes.  Remove from oven and set aside.
Cook the bacon/lardons:  Place the sliced bacon strips or lardons in a pan and cook on medium heat until crisp.  Discard fat and drain cooked lardons on paper towels.  Set aside.
Make the dressing:  In a bowl, whisk together vinegar, 1 teaspoon honey, salt and pepper.  Add 3 tablespoons of olive oil and continue to whisk.
Finish the salad:  Place the roasted turnips, carrots and lardons or bacon in a pan.  Heat on the stove until very warm, careful not to burn.  Place the dressing in a small saucepan and heat until very warm.  Pour a third on to the roasted vegetable and toss over heat for a few seconds.  Toss the pea shoots with the remaining warm dressing.
Plate and serve:  Plate several pea shoots in the middle of each plate.  Arrange the roasted vegetables and lardons around the pea shoots.  Serve warm.

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