A salad for dinner does not have to be boring. A South Florida chef shows us how to add some zest to it. Time to grab a Bite With Belkys.
The Chef: Jeff Maxfield
The Restaurant: Walrus Rodeo, Miami
The Dish: Turnip Salad
Ingredients:
8 baby turnips (slightly smaller than a golf ball)
4 small breakfast radishes
Handful of sweet lettuce leaves (turnip/radish greens, baby gem, lola rosa)
½ cup fresh ricotta
Vinaigrette to drizzle
Salt to taste
Oil to lightly coat
Sweet green herbs (parsley, chervil, chives, or scallion to finish)
Scallion Vinaigrette:
½ cup Chardonnay vinegar
¼ cup scallions, tossed with oil & salt and roasted in a 500-degree oven for 5-10 minutes until charred on top but green beneath. Not burnt and flaky. You can also do this stovetop in a hot sauté pan.
1 ¼ cups raw scallions, whites & greens included and roots snipped off
1 cup olive oil
Method of Preparation:
- Peel the turnips and toss them with salt and oil.
- Roast at 450 degrees in an aluminum foil pouch for 20-30 minutes until tender.
- Shave the radishes into ice water to crisp, and leave for about 30 minutes.
- Once the turnips are tender, let them cool, and toss with 2 TBSP or more of the scallion vinaigrette, the shaved radish and a small handful of lettuce leaves.
To Plate:
- In a salad bowl, spread ½ cup of fresh ricotta in a circle and scoop the turnip and lettuce mix on top.
- Finish with a small drizzle of more vinaigrette, and whatever sweet green herbs you have around, like parsley, chervil, chives, or scallion.
Walrus Rodeo
5143 NE 2nd Ave, Miami, FL 33137
walrusrodeo.com
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