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

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

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