Simple Measure

Tonight resulted in an unexpected recipe. I called Meg after work as I walked to the train, hoping she might stop by for dinner, since Jared was pulling a double shift.

Meg: “Sure, what are we having?”

Me: “Uh. Radishes? Turnips? I think a salad… I’ve got a lot of mesclun to use up…”

Ready for the challenge, Meg showed up at my house later with a small baguette, 4 hardboiled eggs, and a soft Irish cheese called Durras.

We quickly surveyed the salad veggies in my fridge and decided to try pairing two items that were new to me until last year: young turnips and fresh summer savory.

Young turnips (aka salad turnips) taste more like radish than strong root vegetable. Likewise, the summer savory is slightly sweeter than the herb’s winter version. And both are perfect mates to toss together in a late June salad.

Young turnip salad and summer savory vinaigrette

For salad:

Mesclun (enough to fill a large salad bowl)

1 large young salad turnip, sliced

2 medium radishes, sliced

1/4 medium red onion, sliced

4 hardboiled eggs, sliced

Mix all ingredients save the hardboiled eggs in a large salad bowl. Lay the eggs over the top of the mixed, dressed salad.

For vinaigrette:

1 part balsamic vinegar combined with 3 parts extra virgin olive oil

1 tsp. Fresh Summer savory, minced (or you can use any fresh herb you like. Add more for a stronger herb flavor.)

Whisk ingredients together and serve over salad.

Serve with crusty baguette and cheese.

Makes plenty for 2.