Midsummer Market Salad

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 10 small turnips (3/4 pound), peeled
2. 1/2 pound baby carrots, peeled
3. Six 2-inch baby onions, peeled
4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
5. 2 tablespoons red wine vinegar
6. 1 tablespoon French walnut oil or extra-virgin olive oil
7. 1 teaspoon Dijon mustard
8. Salt and freshly ground pepper
9. Two 6-ounce heads of Bibb lettuce (8 cups)
10. 3 ounces baby spinach (4 cups)
11. 4 baby bok choy (6 ounces), thickly sliced crosswise
12. 3 small kirby cucumbers (1/2 pound), sliced crosswise 1/4 inch thick
13. 1 cup packed small basil leaves
14. 1/2 cup lightly packed small chervil or parsley sprigs

1. Bring a medium saucepan of salted water to a boil. Add the turnips and boil over moderate heat until just tender, about 5 minutes. Using a slotted spoon, transfer the turnips to a platter. Repeat with the carrots, cooking them for 3 minutes, and then the onions, cooking them for 2 minutes. Refrigerate the vegetables until chilled. Halve the turnips and thickly slice the onions.
2. In a small bowl, whisk the olive oil with the vinegar, walnut oil and mustard and season with salt and pepper.
3. In a large salad bowl, toss the Bibb lettuce with the spinach, bok choy, cucumbers, basil, chervil sprigs and the cooked vegetables. Add the vinaigrette, toss to coat and serve.