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


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