Summary

Ingredients

For the salad:

• 2 May turnips
• 1 pear (s), (not too soft)
• 1 spring onion (s), finely sliced
• 1 romaine lettuce, mini
• 0.5 ½ bunch parsley, smooth, finely chopped with stems
• 1 tablespoon butter
• 3 tablespoon vegetable stock or vegetable stock
• salt and pepper

For the vinaigrette:

• 3 tablespoon white wine vinegar or white balsamic vinegar
• 4 tablespoon olive oil, extra virgin cold-pressed
• 0.5 teaspoon ½ mustard, medium hot
• 1 tablespoon honey
• 2 tablespoon vegetable stock or vegetable stock
• Chilli flakes, 1 to 3 knife points

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Instructions

1. First, the ingredients for the salad are prepared:
2. The turnips are peeled, halved and cut into slices. The pear is peeled, quartered, the core removed and also cut into slices. The parsley is washed and roughly cut. Wash the spring onions and cut into thin slices. The mini-romana is cut down from the tip at 5 mm intervals (down to the stalk).
3. Now the butter is heated in a non-stick pan (medium heat). The turnips, pears, spring onions and parsley are then sautéed in the heated butter for about 3 minutes, swirling frequently. Now add the stock and simmer until the stock has completely evaporated. Swing through once or twice. Now season with salt / pepper, set aside and let cool down.
4. Preparation of the vinaigrette:
5. Put all ingredients in a mixing vessel and mix thoroughly with the hand blender. Let it infuse briefly and then mix vigorously again.
6. Marriage of salad and vinaigrette:
7. Put the slightly more than lukewarm contents of the pan in a salad bowl and add the sliced romaine. Pour the vinaigrette over it, mix everything well with the salad servers and leave to marinate for 5 minutes. Now season again with salt and pepper according to your personal taste. Finished.
8. If you don`t like a `lukewarm` salad, just let the pan and its contents cool down completely.