Turnip and Spinach Salad with Warm Bacon Vinaigrette
Salads • World
Description
Turnip and Spinach Salad with Warm Bacon Vinaigrette
Ingredients
- Mini vegetables 25 oz
- Olive Oil ½ teaspoon
- Coarse Salt to taste
- Ground Black Pepper to taste
- Champagne Vinegar 2 teaspoons
- Dijon Mustard 2 teaspoons
- Young Spinach "Belaya Dacha" 4 cups
- Bacon 0 oz
- Shallot 1 piece
- Chopped almonds 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Trim the greens from the turnips. Toss the turnips with olive oil, season with salt, and spread them on a baking sheet. Roast for about 35 minutes until tender and golden, stirring every 15 minutes.
Step 3
In a bowl, mix the vinegar, mustard, and 0.25 teaspoons each of salt and pepper.
Step 4
Rinse the turnip greens well and chop into small pieces. Combine with the spinach.
Step 5
About 5 minutes before the turnips are done, heat a small skillet over medium heat. Cook the sliced bacon until golden brown for 4–5 minutes. Add the finely chopped shallot and sauté until soft for 1–2 minutes. Remove from heat and add the vinegar mixture. Stir well.
Step 6
Pour the warm vinaigrette over the greens, toss, and divide among plates. Top with the roasted turnips and sprinkle with pecans.
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