Roasted Salt-&-Vinegar Turnips & Escarole Waldorf Salad
Roasted Salt-&-Vinegar Turnips
Simmering turnips with vinegar before roasting infuses the flavor throughout. Try this technique with other root vegetables or potatoes, too.
1 1/2 pounds turnips, peeled and cut into 1-inch wedges
3 cups water
1/2 cup malt or cider vinegar plus 1 tablespoon, divided
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
1 1/2 teaspoons chopped fresh chives
Preheat oven to 450°F.
Combine turnips, water and 1/2 cup vinegar in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the turnips are just fork-tender, about 10 minutes. Drain and pat dry.
Transfer the turnips to a large bowl and toss with oil and 1/4 teaspoon salt. Spread out on a large rimmed baking sheet. Roast, stirring once, until golden brown, 20 to 25 minutes.
Toss the turnips with the remaining 1 tablespoon vinegar and 1/4 teaspoon salt and serve topped with chives.
SERVES 4
Escarole Waldorf Salad
ACTIVE: 20 min
TOTAL: 20 min
Our modern take on the classic Waldorf salad adds walnut “breadcrumbs” and a creamy dressing that gets tang from sour cream and yogurt.
1/2 cup walnuts
3 tablespoons extra-virgin olive oil, divided
Pinch of salt plus 1/2 teaspoon, divided
2 tablespoons sour cream
2 tablespoons whole-milk plain yogurt
1 tablespoon cider vinegar
1/2 teaspoon ground pepper
1 medium head escarole, torn into 1/2-inch pieces (about 10 cups)
1 medium apple, thinly sliced
1 cup thinly sliced celery
1 cup seedless red grapes, halved
Pulse walnuts in a mini food processor until they resemble coarse breadcrumbs.
Heat 1 tablespoon oil in a small skillet over medium heat. Add the walnuts and a pinch of salt. Cook, stirring, until lightly browned, 1 to 2 minutes. Transfer to a plate.
Whisk sour cream, yogurt, vinegar, pepper and the remaining 2 tablespoons oil and 1/2 teaspoon salt in a large bowl. Add escarole, apple, celery and grapes; toss to coat. Serve topped with the walnuts.
SERVES 6: about 2 cups each
CAL 180 / FAT 14G (SAT 2G) / CHOL 3MG / CARBS 14G / TOTAL SUGARS 8G (ADDED 0G) / PROTEIN 3G / FIBER 4G / SODIUM 255MG / POTASSIUM 447MG
