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Northern Michigan is shaped by food. Our orchards, farms and vineyards create the landscape. A burgeoning culinary scene defines many of our downtowns. And the agriculture, tourism and hospitality industries dominate our economies.

Turnip and Radish Salad with Chive Vinaigrette

© 2013 Recipe and image appear with special permission by The Intentional Minimalist.

Editor's note: Kristin Celeste Shroeger creates recipes to inspire farm-to-table cooking with local, seasonal and sustainable produce through her website The Intentional Minimalist. She plans to share a recipe with us each Monday for our Michigan Food & Agriculture section.  
Ingredient List

  • Farm fresh local eggs
  • Farm fresh local hakurei turnips
  • Farm fresh local pea shoots
  • Farm fresh local chives
  • Homemade wild leek infused olive oil
  • Local wild leek infused vinegar
  • Local cherry honey mustard
  • Local honey
  • Sea salt
  • Ground pepper
  • Farm fresh local French breakfast radishes
  • Farm fresh local Easter egg radishes

Ingredient Note:  A wide variety of infused olive oils and infused vinegars can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil and champagne vinegar may substituted for the infused olive oil and infused vinegar used in this recipe
 
Directions
Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Steam two eggs per salad for eight minutes covered, then flip eggs over and steam for eight additional minutes covered. Cool steamed eggs in cold water for five minutes. Peel steamed eggs and slice eggs in half.  

Wash turnips and turnip greens. Remove turnip greens from turnips and trim off stems from turnips. Remove two cups pea shoot tips from stems. In a large glass bowl, add per salad two cups turnip greens and two cups pea shoot tips. Mince two tablespoons chives and reserve chive buds if available.

In a glass jar, mix three tablespoons wild leek infused olive oil, two tablespoons wild leek infused vinegar, one tablespoon cherry honey mustard, one teaspoon honey and the minced chives. Season the chive vinaigrette to taste with salt and pepper. Drizzle two tablespoons chive vinaigrette on the salad greens, toss the salad greens well to coat with the chive vinaigrette and let the salad greens rest for five minutes.

Wash radishes and trip tops and roots off. Per salad, slice two Easter egg radishes, two small hakurei turnips and slice tops and roots off of one quarter cup French breakfast radishes. Plate three cups of marinated salad greens per salad with three sliced steamed egg halves, the sliced Easter egg radishes, sliced hakurei turnips and the French breakfast radishes. Serve salad drizzled with one tablespoon chive vinaigrette, a few chive buds and a sprinkle of sea salt and ground pepper.

Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.