Midsummer Market Salad
Ingredients
- 10 small turnips (3/4 pound), peeled ⓘ
- 1/2 pound baby carrots, peeled
- Six 2-inch baby onions, peeled ⓘ
- 1/4 cup plus 2 tablespoons extra-virgin olive oil ⓘ
- 2 tablespoons red wine vinegar
- 1 tablespoon French walnut oil or extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper ⓘ
- Two 6-ounce heads of Bibb lettuce (8 cups) ⓘ
- 3 ounces baby spinach (4 cups) ⓘ
- 4 baby bok choy (6 ounces), thickly sliced crosswise ⓘ
- 3 small kirby cucumbers (1/2 pound), sliced crosswise 1/4 inch thick ⓘ
Instructions
- Bring a medium saucepan of salted water to a boil.
- Add the turnips and boil over moderate heat until just tender, about 5 minutes.
- Using a slotted spoon, transfer the turnips to a platter.
- Repeat with the carrots, cooking them for 3 minutes, and then the onions, cooking them for 2 minutes.
- Refrigerate the vegetables until chilled.
- Halve the turnips and thickly slice the onions.
- In a small bowl, whisk the olive oil with the vinegar, walnut oil and mustard and season with salt and pepper.
- In a large salad bowl, toss the Bibb lettuce with the spinach, bok choy, cucumbers, basil, chervil sprigs and the cooked vegetables.
- Add the vinaigrette, toss to coat and serve.
Nutrition & Diet Analysis (per serving)
392
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).