Reminiscent of a classic wilted spinach salad with a bacon vinaigrette, my updated version replaces the mushrooms with roasted turnips, the bacon with pancetta, and the spinach with baby kale. Still the same however is the sweet-tart-salty vinaigrette, a crumbled hard-boiled egg, and its deliciousness.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Turnip & Baby Kale Salad with Warm Pancetta Vinaigrette
Ingredients:
- 2 turnips, scrubbed, ends trimmed, large dice
- Extra virgin olive oil
- Salt & Pepper
- Fresh thyme
- 2 cups baby kale
- 1 large egg, hard-boiled and crumbled
- For the vinaigrette:
- ¼ cup cubed pancetta
- 1 large shallot, sliced
- 3 Tablespoons apple cider vinegar
Directions:
- Preheat the oven to 375 degrees. Toss the diced turnips with a touch of olive oil and salt and pepper. Lay in a single layer on a parchment-lined baking sheet. Sprinkle with the leaves of 2 thyme sprigs. Roast for 25-30 minutes, or until the turnips are tender when pierced with a knife.
- To make the dressing, place the pancetta and shallots in a saute pan with ½ teaspoon of oil. Cook the mixture over medium heat for 5 minutes, or until the pancetta is crispy and the shallots tender. Take off of the heat, season with a pinch of salt and pepper, and the vinegar.
- To assemble the salad, toss the greens with the roasted turnips. Drizzle on the warm vinaigrette and finish off with the crumbled egg.
Tagged: apple cider vinegar, baby kale, fresh thyme, hard boiled egg, pancetta, pancetta vinaigrette, roasted turnips, Salad, shallots, turnips
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