This salad, much like the last, can be prepared with a very laissez-faire attitude. The soft butter lettuce, sweet candied rutabaga, peppery turnip and fresh dill share a plate just so for the perfect bite. We also drizzled a simple mustard vinaigrette over top.
photography + styling by karen mordechai
recipe :: butter lettuce, candied rutabaga + turnip salad
for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
salt + pepper
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper
Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.
To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !