Roasted Turnip Salad from CASU

In Kitchen Corner last week we were lucky enough to host UF's Culinary Association Student Union. This group of students formed a club because they love to eat and wanted to learn how to cook-- a skill many of us develop once we're out of the house and on our own. But these students took to the next level and prepared a lovely, creative salad using farmers market ingredients exclusively. In fact, many of our customers said it was the first time they had ever tried a turnip! Visit our vendors to recreate this salad on your own.

Marinated Turnip Salad

Dressing (makes about 1 cup)

½ a small onion finely grate
½ cup olive oil

3/4T dijon mustard
⅓ cup balsamic vinegar
2T honey
salt to taste
pepper to taste

Add all ingredients to jar and shake to combine.

Roasted and Marinated Turnips

3 medium turnips
olive oil
few sprigs of thyme
3 cloves of garlic

1. Roast the turnip and garlic with olive oil at 400F until you can easily slide a knife in and out of the turnip. Slice the turnip into thin rounds
2. Marinate in the fridge in a container with thyme, roasted garlic, salt and pepper, and olive oil to lightly cover

To Assemble

Salad greens (lettuces, arugula, spring mix available)
Herbs, chopped (dill, parsley, cilantro, etc)

Radishes, thinly sliced
Goat Cheese (available at Dogwood Lane Farm and Caprihaven Dairy)
Satsuma slices (available at Kuma's Playpen Ranch)

1. Toss the salads greens, herbs, nuts and fruit in the dressing, just enough to coat. Line the plate with the marinated turnips and layer the greens, herbs, fruit and nuts on top. Dot the salad with pieces of goat cheese. Lightly drizzle the marinade oil onto the salad. Serve immediately.