Blue Hill at Stone Barns' Greenhouse salad with hakurei turnips
Prep Time: 20 minutes
Cook Time: None
Nutrition Score per serving:
Nutrition score per serving:
(2 1⁄2 cups): 286 calories, 15 g fat (43% of calories), 2 g saturated fat, 40 g carbs, 5 g protein, 9 g fiber, 85 mg calcium, 2 mg iron, 61 mg sodium
Ingredients
FOR THE DRESSING1 tablespoon fresh lemon juice
1 teaspoon sherry vinegar
1⁄2 teaspoon white balsamic vinegar
1⁄2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
FOR THE SALAD
16 small Hakurei turnips (or red radishes), thinly sliced
1 fennel bulb, thinly sliced
1 sweet-tangy apple, such as Gala, cored and cut into 16 slices
4 Seckel pears (or 1 small Bosc pear), cored and cut into bite-size wedges
4 cups mixed baby greens
1⁄4 cup diced dried apricots
1⁄4 cup shelled pistachios
Directions
To make the dressing, whisk together lemon juice, sherry vinegar, balsamic vinegar, and mustard in a small bowl. Slowly whisk in oil until the dressing thickens. Season with salt and pepper to taste, if desired.Place turnips and fennel in a medium bowl along with apple slices and pear wedges. Toss with half of the vinaigrette. Place baby greens in a large salad bowl. Toss with remaining half of vinaigrette. Add dressed turnip mixture, apricots, and pistachios. Gently toss to mix, season with salt and pepper, and serve.
Blue Hill at Stone Barns
630 Bedford Road
Pocantico Hills, NY 10591
(914) 366-9600
www.bluehillstonebarns.com
© 2008 Weider Publications, LLC, a subsidiary of