Serious Eats: Recipes
Eat for Eight Bucks: Spring Turnip Salad
1 bunch turnips: $2.00
1 lime: $0.25
3 eggs: $0.75
4 strips bacon: $2.00
Pantry items: Apple cider vinegar, olive oil, salt, honey, yogurt, parsley and/or cilantro, cornbread ingredients.
Total cost (for 3 portions): $6.00
After a winter of contemplating overpriced supermarket turnips that looked like softballs with troubled pasts, last week at the farmers' market I saw a bunch of lovely young turnips with tender greens still attached. I knew they deserved a fate more interesting than roasting with other see-you-through-the-winter staples.
Inspired by a recent post on Food in Jars about a raw kale salad, I made a big chopped salad full of tasty bits on a bed of vinegar-wilted greens. Turnip tops, even young ones, turned out to be a challengingly bitter choice for raw eating. I liked them, but if you prefer a sweet and tender salad green, you should probably buy lettuce instead and cook your turnip tops as part of another meal. (For that matter, if you know you hate turnips, this salad is not going to change your mind. I happen to like them.)
The rest of the salad was inspired by the cornbread salad in The Lee Bros. Southern Cookbook, which I made a few years ago but did not love. It must be said that preparing this many elements takes some time and effort. The payoff is a meal that is a little fresher and more varied than many inexpensive dinners, where you're often trying to keep things as simple as possible, so I'd call the work worth it.
Spring Turnip Salad
About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.