Roasted Roots with Kale, Mustard Vinaigrette, and Farm Egg
Source: Robin Song, Hog & Rocks
Recipe Type: Salads | Seasons: Spring, Winter
This recipe was demonstrated for CUESA’s Market to Table program on March 9, 2013.
Serves 2 to 3
INGREDIENTS
Salad
1 bunch baby turnips
1 pound mixed baby potatoes
1 kohlrabi
2 tablespoons olive oil
2 tablespoons extra-virgin olive oil
2 sprigs rosemary
1 tablespoon salt
Cracked black pepper
½ pound baby kale
1 egg per person (optional)
Mustard Vinaigrette
1 tablespoon whole-grain mustard
2 tablespoons champagne vinegar
¼ teaspoon salt
6 tablespoons olive oil
PREPARATION
1. Preheat the oven to 375˚F.
2. Scrub the rutabaga and turnips clean using a clean brush, then cut into bite-sized pieces. Peel the kohlrabi, removing all its tough outer skin. Cut the kohlrabi to match the size of the baby turnips and baby potatoes, so they will roast evenly.
3. In a roasting pan, place the roots, ¼ cup water, olive oil, rosemary, salt, and black pepper. Cover with aluminum foil and roast in the oven for 40 to 45 minutes. Check the vegetables with a small knife; it should go through without resistance.
4. While the vegetables are in the oven, clean the kale. Make the vinaigrette by whisking together the mustard, vinegar, and salt, then slowly streaming in the oil while continuing to whisk the mustard mixture.
5. When the roots are done, toss them, while still hot, in a bowl with the baby kale and vinaigrette.
6. If you are adding the optional egg, warm a tablespoon of olive oil in a nonstick pan. Crack the eggs into the pan; season with salt and pepper. Once the whites are set, gently flip the eggs and cook until they reach the desired consistency. Alternatively, you can hard-boil the egg.
7. Top each serving of vegetables with an egg and serve. This recipe will make extra. The leftovers are great as a cold salad the next day.
