Uses from Broadwing Farm Share: Turnips, Scallions, Salad Mix, Carrots, Head Lettuce, Microgreens, Parsley
Shopping List: Dijon Style Mustard, Dry Oregano Flakes, Chardonnay Vinegar (or very good white wine vinegar), any other vegetables you want to add
Special Tools: Very strong Blender or Food ProcessorIngredients3 large turnips | greens removed, sliced carefully into coins with small sharp knife. ¼ - ½ bunch carrots | greens removed; carrots sliced carefully lengthwise with a small sharp knife. Pieces should be manageable with one bite. Carrot tops should be plucked, setting aside frills. Place stems in a container & in freezer (we will use this later in the year for veg stock!)Store both carrots & turnips in a container with water with a couple ice cubes.1-2 Lettuce Heads | Slice lengthwise in half & cut into strips, then in bite sized pieces, or for soft lettuce, tear into pieces gently with hands¼ cup Parsley | choppedAll of your Salad Mix & Microgreens (optional)
1/2 bunch scallions | cut into 3” lengths1 cup olive oil |1 tbsp Dijon Style Mustard |2 tbsp Dry Oregano Flakes |2/3 cup Chardonnay Vinegar |Salt & Pepper
Make dressing 1st:
In a medium non-reactive bowl, allow Oregano flakes to rest mixed in with the vinegar.
In a blender or food processor place scallions, mustard, & half of the oil, salt & pepper. Blend on high slowly drizzling in rest of oil. Scallions should be blended evenly, no obtrusive large pieces. Whisk this oil mixture in with vinegar, season with salt & pepper & allow to stand.
Prepare all of your vegetables
In a LARGE serving bowl, put lettuce, salad mix, chopped parsley, & plucked carrot tops. Toss lightly with hands. Drain carrots & turnips thoroughly; toss into bowl. Add any other vegetables you purchased.
Taste Dressing by dipping a vegetable or piece of lettuce into the whisked mixture. Adjust seasoning as needed.
IMMEDIATLEY BEFORE SERVING, whisk in ¼ - ½ of dressing (depending on personal preference). Heavier vegetables will fall to the bottom. Bring these to the top & lightly mix in optional Microgreens. Serve immediately. This salad will not hold overnight, it must be consumed when dressing has been added. If you wish to eat the following day, refrigerate salad separately from dressing. When ready to serve, bring dressing to room temperature before tossing.