Baby White Turnip Salad With Toasted Pecans And Ba... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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What a combination of flavors - makes my mouth happy! Toasted baby white turnips and pecans combine crunchy, salty bacon and balsamic vinegar for a lovely salad that is definitely different. Ingredients:
4 small white turnips with their greens attached |
1/4 c. pecan halves or pieces |
3 oz. bacon |
1 green garlic stalk or green onion, sliced on the bias |
salt and pepper, to taste |
1-2 tbsp. balsamic vinegar |
1-2 tbsp. olive oil |
Directions:
1. Preheat the oven to 350.
2. Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside.
3. Slice turnips as thin as possible (use a mandoline if you have one). Put into a bowl of iced water.
4. Toast the pecans in the oven just until they start to brown. Remove from the oven and set aside.
5. In a non-stick pan, saute the bacon until crunchy on the outside. Remove from the pan and set aside, reserving the fat.
6. Prepare a simple vinaigrette: combine vinegar with a pinch each of salt and pepper. Slowly drizzle in about 1-2 Tbsp. olive oil. Set aside.
7. Heat the bacon fat in the same pan. Once hot, add the green garlic/onion and saute until tender. Add greens to the pan, season with salt and just a splash of balsamic vinegar and cook until they are wilted.
8. Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.
9. Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.
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