Hotcold Turnip Salad With Pancetta And Pecans |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This salad has nice earthy tones and good texture and color. Ingredients:
4 small white turnips with their greens attached |
a handfull of shelled peacans, halved or roughly chopped |
40-50g pancetta or good quality dry-cured bacon, cut into lardons |
1 garlic clove, peeled |
olive oil, salt, pepper and vinegar (possibly sherry vinegar) |
a little balsamic vinegar. |
Directions:
1. Remove the greens from the turnips, wash them, and prepare them for cooking removing the hard central stem and keeping the leaves. Tear the leaves with your hands into rather large pieces and set aside.
2. Peel the turnips and slice them as thin as possible (use a mandoline if you have one). Put into an iced water bath
3. Toast the pecan nuts in a pan or in your oven (set at 150°C) till they just start to brown ad set aside. In a non stick pan, saute the bacon till crunchy on the outside. Remove from the pan and set aside, reserving the rendered fat.
4. Prepare a simple vinaigrette with olive oil, salt, pepper and vinegar.
5. Heat the bacon fat in the same pan. Once hot add the garlic clove and saute till golden, then remove it from the pan. Add the greens to the pan, season them with salt and just a splash of balsamic vinegar and cook till they're wilted.
6. Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.
7. Arrange the turnip slices and their greens in a mound and sprinkle bacon and peacans on top. Serve and enjoy!
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