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. Read More...

Go Back


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