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Home Saute Stuffed Chicken Riccotta

Baby White Turnip Salad with Toasted Pecans and Bacon Recipe

Ingredients

How to make it

  • Preheat the oven to 350.
  • Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside.
  • Slice turnips as thin as possible (use a mandoline if you have one). Put into a bowl of iced water.
  • Toast the pecans in the oven just until they start to brown. Remove from the oven and set aside.
  • In a non-stick pan, saute the bacon until crunchy on the outside. Remove from the pan and set aside, reserving the fat.
  • 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.
  • 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.
  • Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.
  • Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

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The Cook

breezeatdawn Shakopee, MN

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