Roasted Turnip Salad

Prep Time 20 minutes | Cook Time 30 minutes

INGREDIENTS

1 ½ pounds turnips, peeled and trimmed, cut into wedges

2 tbsp Extra Virgin Olive Oil

Kosher Salt and Black Pepper

1 tbsp lemon juice

½ cup dried breadcrumbs

1 tbsp butter

Caper-Raisin Vinaigrette

2 tbsp balsamic vinegar

½ cup golden raisins

3 garlic cloves, peeled

3 tbsp capers, rinsed and drained

2 oz anchovy fillets, rinsed and drained

¾ cup lightly packed parsley leaves

½ cup extra virgin olive oil

Kosher Salt

directions

Vinaigrette:

Soak raisins in vinegar for 30 minutes.  Put garlic in the bowl of a food processor and pulse until finely minced.  Add capers and anchovies and process until it is a coarse paste.  Add parsley and pulse to chop, scraping down the sides of the bowl as necessary.  Add raisins and vinegar and pulse until the mixture is coarse.  Move this mixture to a bowl and whisk in the olive oil to make a chunky dressing.  Taste and salt to taste.

On a skillet, heat butter on medium heat to melt and add bread crumbs to toast and crisp.  When fragrant, remove from heat and let cool.

Preheat oven to 450 degrees.

Toss turnips in olive oil and salt and pepper.  Roast turnips on a lined sheet tray for 12-15 minutes, or until tender and browned around the edges.  Place turnips into a bowl and toss with lemon juice and vinaigrette.  Season to taste.  Serve with toasted bread crumbs on top.