Warm Turnip & New Potato Salad with Tarragon-Caper Vinaigrette

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 Buttery potatoes and peppery turnips roasted until tender and tossed with a flavorful mustard-based vinaigrette studded with briny capers and anise-flavored tarragon leaves. I love to serve this French-inspired side dish over peppery watercress and if you can, roasting the vegetables in duck fat adds a whole other dimension to this comforting dish.

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Warm Turnip & New Potato Salad with Tarragon-Caper Vinaigrette

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: side dish

Ingredients:

  • 2 large yellow potatoes, cut into medium dice
  • 2 large turnips, cut into medium dice
  • 2 Tablespoons duck fat, or olive oil
  • Salt and pepper
  • For the vinaigrette:
  • Pinch of crushed red pepper flakes
  • 1 garlic clove, finely minced
  • 1 teaspoon Dijon mustard
  • 3 Tablespoons white wine or champagne vinegar
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons capers, drained and rinsed
  • 2 Tablespoons fresh tarragon, roughly chopped
  • Watercress, for serving

Directions:

  1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil. Arrange the diced veggies on the sheet in a single layer; drizzle with room temperature duck fat or olive oil. Season the potatoes and turnips with ½ teaspoon salt and ¼ teaspoon black pepper. Roast in the preheated oven for 30-35 minutes, or until tender when pierced with a knife.
  2. To make the vinaigrette, whisk together the crushed red pepper through the olive oil until emulsified. Season with salt and pepper to taste. Stir in the capers and chopped tarragon. Pour over the warm roasted vegetables. Serve the salad over greens, watercress preferably.

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