Midday Meal :: Butter Lettuce, Candied Rutabaga and Turnip

This salad, much like the last, can be prepared with a very laissez-faire attitude. The soft butter lettuce, sweet candied rutabaga, peppery turnip and fresh dill share a plate just so for the perfect bite. We also drizzled a simple mustard vinaigrette over top.

photography + styling by karen mordechai

recipe :: butter lettuce, candied rutabaga + turnip salad

for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
butter lettuce
fresh dill
olive oil
butter
agave syrup
raw sugar
salt + pepper

Dressing ::
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper

Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.

To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !

recipe :: butter lettuce, candied rutabaga + turnip salad

for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
butter lettuce
fresh dill
olive oil
butter
agave syrup
raw sugar
salt + pepper

Dressing ::
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper

Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.

To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !

9 comments
  1. sageandstyle says: March 3, 20106:03 pm

    Gorgeous shot, I’m drooling. I crave butter lettuce + anything with dill. You could even add a poached egg on top to turn it into dinner!

  2. Sophie says: March 3, 201010:29 pm

    OOOhhh I must make this!

  3. Sophie says: March 3, 201010:30 pm

    OOOOh i must make this!

  4. Christina Song says: March 4, 201012:11 am

    gosh that looks delicious!!!!

  5. PJ says: March 5, 20103:29 pm

    I have been seeing Rutbaga for a while now in farmer’s market but didn’t know a good dish to make with it. This is so delicious thanks for sharing. New visitor here, absolutely loved all your recipes and the pics. Keep the good food coming!

  6. Travel Eat Love says: March 5, 20105:17 pm

    This looks like the perfect salad for this winter/spring transition we are in! I love butter lettuce :)

  7. vincent says: March 7, 20101:29 pm

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    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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  8. gytre says: March 9, 20102:00 am

    Spring is near,every girl wants to be the bride in the special season.

  9. sarah & nicolette says: March 9, 20102:46 pm

    this looks fantastic – such and original combination. rutabegas are very dear to my heart..

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