Archive | Salad

Turnip Greens and Red Leaf Lettuce with Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette

recipeTurnipGreensFrom The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013)

This salad from Pebble Brook Farm and Black Krim Tavern is all about textures and depth of favor. Each component contributes a different texture, from the crisp turnip greens and crunchy croutons to the soft, sweet onion and starchy, caramelized corn. The sweet, earthy aroma of the basil pesto collaborates with the fresh lemon to give an extra punch of brightness.

Serves 4–6


  • ⅓ cup chopped fresh basil leaves
  • ⅓ cup fresh lemon juice (about 2 to 3 lemons)
  • 2 tablespoons shaved Parmesan cheese
  • 1 teaspoon whole-grain mustard
  • 1 garlic clove, minced
  • Pinch red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • Mt. Mansfield Sunrise Cheese Croutons
  • 1 (12 ounce) baguette, cut into 1-inch cubes (about 3 cups)
  • ⅔ cup freshly grated Mt. Mansfield Sunrise cheese
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • 1 medium red or sweet onion, thinly sliced
  • 2 ears corn, kernels cut from cobs
  • 3 garlic cloves, minced
  • 1 bunch baby turnip greens, torn into bite-sized pieces
  • 1 head red leaf lettuce, torn into bitesized pieces

Preheat oven to 350° F.

To make the vinaigrette: In a small bowl whisk together the basil, lemon juice, Parmesan, mustard, garlic and pepper flakes.

Whisking vigorously, add the olive oil and vegetable oil in a slow, steady stream. Season with salt and pepper to taste and set aside.

To make the croutons and salad: In a medium bowl, toss the bread cubes and cheese with ¼ cup oil and salt and pepper to taste. Transfer to a baking sheet and toast, tossing occasionally, until golden brown, about 15 minutes. Remove from oven and let cool.

Increase oven temperature to 400°. Place the onion slices on a baking sheet and toss with 1 tablespoon olive oil. Roast for 20 to 25 minutes and set aside.

While the onion is roasting, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the corn kernels and cook until light golden brown, about 8 to 10 minutes. Remove from heat and set aside.

Heat the remaining 2 tablespoons oil in a small saucepan over medium heat. Add the garlic and cook until fragrant but not browned, about 2 to 3 minutes. Let the oil cool, then combine with the corn.

In a large bowl, combine the turnip greens and red leaf lettuce and toss with the vinaigrette to taste. Top with the onion, corn and croutons and serve.

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Serves 4 as a side dish, 2 as a light lunch

2½ tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon vegetable oil
2½ teaspoons sugar
1 pound ripe cherry tomatoes, large tomatoes halved or quartered, small tomatoes left whole
½ large seedless cucumber, peeled and sliced into
½-inch-thick pieces
½ large jalapeño, thinly sliced
¼ cup each fresh mint and basil leaves

In a small bowl, combine the lime juice, fish sauce, oil and sugar; whisk until the sugar dissolves. Gently toss the tomatoes, cucumber and jalapeño in a medium bowl with the dressing; let the salad marinate for 15 to 20 minutes.

Add the fresh herbs and gently toss again to combine.

Photo by Emily McKenna

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Frisee salad

This hearty salad would make a delicious dinner with a glass of red wine and a hunk of crusty French bread. Aaron and Nate pickle whole yellow mustard seeds, which gives this already assertive bacon vinaigrette a welcome sharp, spicy bite, and make a heavenly contrast to the creamy, soft-poached yolk and bitter greens.

Serves 4

Bacon Vinaigrette

¾ cup water
¾ cup unseasoned rice wine vinegar
½ cup whole yellow mustard seeds
¼ cup sugar
1½ teaspoons kosher salt, plus more for seasoning
½ pound good slab bacon, cut into ¼-inch pieces
1 tablespoon minced shallot
3 tablespoons good-quality sherry vinegar
Black pepper

Poached Eggs

2 cups water
½ cup white wine vinegar
1 tablespoon kosher salt
4 farm eggs


2 medium heads frisee lettuce, rinsed well, dried and tough exterior leaves removed
½ cup mixed fresh herbs, such as parsley, tarragon and chervil leaves, or snipped chives
1 tablespoon minced shallot
Kosher salt and black pepper
1 recipe Bacon Vinaigrette (see recipe above)
4 Poached Eggs (see recipe above)
Sea salt, for garnish

  1. To make pickled mustard seeds: Combine the water, rice wine vinegar, mustard seeds, sugar and 1½ teaspoons kosher salt in a small pot; bring to a very gentle simmer over low heat. Cook until the seeds are plump and tender, about 1 hour. Remove from heat to cool completely. Store the seeds in their brine in a jar with a tight-fitting lid. They will keep for at least 2 weeks in the refrigerator.
  2. To make vinaigrette: Cook bacon pieces in large stainless skillet over medium heat, stirring occasionally to prevent burning, until the lardons render most of their fat and are crispy. Add the shallot and cook, stirring, until translucent. Turn off the heat, add 1 tablespoon of the pickled mustard seeds, drained, and the sherry vinegar. Carefully stir together and taste. You want vinegar that is bracingly tart. This will help cut through the bitterness of the salad greens. Season vinaigrette with salt and pepper to taste and keep warm.
  3. To poach the eggs: Bring the water, vinegar and salt to a boil in wide, shallow pot over high heat. Carefully whisk the liquid somewhat vigorously to create a vortex; turn heat down to a simmer over medium heat. Crack eggs into water one at a time and poach for 2 minutes. The vinegar will help the eggs hold their shape. Carefully remove the poached eggs from the water with a slotted spoon; drain on a paper-towel-lined plate.
  4. To assemble the dish: In a large bowl combine the frisee, herbs and shallot; season to taste with salt and pepper. Give the bacon vinaigrette a quick stir and, starting with half of the dressing, add it to the salad. You may not need the entire recipe. Toss the salad with the vinaigrette. The warm vinaigrette will ever-so-slightly wilt the frisee, which softens its sharp flavor. Taste the dressed greens and adjust the seasoning to your liking by adding more vinaigrette, salt or pepper. Divide the salad among 4 plates and top each with a poached egg. Sprinkle a pinch of flaky sea salt and a few grinds of coarsely cracked black pepper on the egg.
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