This salad, much like the last, can be prepared with a very laissez-faire attitude. The soft butter lettuce, sweet candied rutabaga, peppery turnip and fresh dill share a plate just so for the perfect bite. We also drizzled a simple mustard vinaigrette over top. photography + styling by karen mordechai
recipe :: butter lettuce, candied rutabaga + turnip salad
for 2 people 1 medium / large rutabaga sliced and quartered 1 medium / large turnip sliced and halved butter lettuce fresh dill olive oil butter agave syrup raw sugar salt + pepper
Dressing :: 1 tbsp champagne vinegar 1 tsp diced shallots ½ tsp dijon mustard ¼ c good olive oil salt and pepper
Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.
To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !