Saturdays are quickly becoming my favorite day of the week thanks to the local farmer’s market in town! I started volunteering this year, but even when I’m not on the schedule I like to make my way down to the lot to see what they have each week. I always find something new and interesting to try and this last week was no exception.
After scooping up some cranberry scones for breakfast, I wandered over to Whistling Wolf Farm’s table, which is transitionally organic (in other words working towards their organic certification). Helen Chandler is one of the farmers there and she is well known at our market for being awesome. Plus she’s a fellow Rutgers grad, so you know I had to check her out!
We got to chatting and I tried one of her sweet salad turnips that she had set out for samples. I had heard of turnips before, but never the salad variety. These are not your average turnips – they are sweet and crunchy and absolutely delicious raw! I immediately snapped up a couple of bunches to bring home to use for the week.
Yesterday was my 5 year dating anniversary with my husband (yep, we still celebrate the night we finally got together), so I wanted to create a special meal for him. I whipped up some butternut squash risotto (pictured above), and then pulled together a turnip and basil salad with a balsamic glaze. It was amazingly easy, and B said it was quite possibly the best salad he ever had. Here is how you make it…
- Sweet Salad Turnips
- Basil Leaves
- Balsamic Glaze (store bought, or you can make your own with this recipe)
- Olive Oil
- Finishing Salt (I used a pink himalayan salt for contrast)
I started by scrubbing my turnips clean in the sink, then trimmed the tops and sides so that I had a turnip rectangle to work with. Then I sliced the rectangle into squares.
Savvy Tip: There is no need to peel the turnip, just trim the tops and bottom “tails.” I chose to cut mine into bite-sized squares since it was for our anniversary dinner, but you can definitely skip this step and just slice the turnips after giving them a good wash.
Drizzle your plate with the balsamic glaze. Next, alternate slices of turnip with whole basil leaves. Top with olive oil and some finishing salt. Enjoy!
xoxo – SavvySleever