Another recipe made from the contents of our first CSA box is this turnip salad with a roasted lemon dressing. These white salad turnips are juicy, sweet, and delicious eaten raw. Roasting the lemons enhances their sweetness and reduces the need for added sugar in dressings/sauces. Give it a try.
Turnip Salad with Roasted Lemon Dressing
Ingredients
Roasted Lemon Dressing
- 3 lemons
- 2 tablespoons olive oil
- ¼ teaspoon coarse black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- pinch of salt
Turnip Salad
- 4-6 cups Boston lettuce
- ¼ medium red onion, sliced
- 1 medium turnip, sliced
- ½ cup rinsed and drained black beans
- ¼ cup craisins
- roasted lemon dressing
Instructions
Roasted Lemon Dressing
- Preheat oven to 375°F. Line a sheet pan with aluminum foil.
- Slice lemons in half and place facing up on the baking tray. Roast in the oven for 15-30 minutes until tops begin to turn black. Set aside to cool.
- Once lemons are cool enough to handle, squeeze out the juice into a small container. The amount of juice you obtain will vary slightly (no worries!), the juice yield should be about ¼ of a cup.
- Mix in the oil and spices.
Turnip Salad
- Wash and dry the lettuce leaves. Tear into bite sized pieces. Place into a large serving bowl.
- Layer the remaining salad ingredients on top.
- Before serving, pour on the roasted lemon dressing. Toss well to coat.
Notes
The lemons can be roasted at higher temperatures or broiled. Cooking time can be reduced. Watch to make sure they develop color but do not burn.
Turnip Salad with Roasted Lemon Dressing
