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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