Saturday, January 10, 2009


  • 6 T extra virgin olive oil
  • 2 1/2 T red wine vinegar
  • 1 T garlic, minced
  • Scarlet Turnips with Greens
  • 2 T capers, drained & chopped
  • 3/4 cup feta cheese (about 3 oz)

Whisk together oil, vinegar & garlic in small bowl. Season generously with sea salt & pepper. Remove tops from turnips. Pull stems from leaves anbd wash leaves thoroughly. Chop leaves coarsely. Cut all turnip ropts into match sticks or 1/4 thin & quartered rounds. Transfer one-half of raw turnips to medium bowl. Toss with enough dressing to coat. Place on serving platter. Drizzle large skillet with olive oil and saute the other half of the turnip roots until tender. Transfer cooked turnips to medium bowl & toss with dressing to coat. Add to serving platter. In the same skillet, saute greens over high heat until wilted but still bright green ( about 4 minutes). Transfer greens to medium bowl & toss with dressing to coat. Arrange raw and sauteed turnip roots in center of platter.

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