For a main-course salad, Cellar Door Café chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges and hazelnuts. More Main-Course Salads

Charlie Parker
May 2010

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Credit: © Brown W. Cannon III

Recipe Summary

total:
55 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.

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  • On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.

  • Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.

  • Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.

  • Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.

Suggested Pairing

Kalamata olives help the dish pair with a peppery California Syrah.

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