Turnip Leaf Salad Wrap with Cherry Balsamic Vinegar | Sequatchie Cove Farm

Turnip greens are probably most commonly prepared with some sort of heat.  However, these two-toned leaves were so beautiful last week,  I had to try something that would leave the colors and textures intact.  Although the cooler weather and rain clouds may have you craving stews and roasts, this dish is entirely uncooked.  It is also a delicious and crisp way to make the most of your weekly share’s bountiful blessing of vitamin C.  The preparation is simple and perfect for a starter course or a light lunch.

To Prepare:

Slice some carrot, eggplant, bok choi, fennel and peppers into thin strips and place in a bowl with sea salt, fresh ground black pepper and a generous drizzle of Lucini Dark Cherry Balsamico (can be found at Greenlife Grocery in Chattanooga).  You can also add a drizzle of olive oil if you would like a richer flavor, however this vinegar is mellow and complex enough to stand alone.  Trim the scallions and dill and set aside until ready to assemble.

While the vegetables soak in the vinegar, wash the turnip leaves and trim the stems.  When ready to assemble, place the vegetables, a sprig of dill and a scallion in each leaf.  Drizzle more vinegar over the fillings and roll tightly.  You can use a toothpick or skewer through the center to hold closed.  Serve with a cheese board and fresh bread.

Filed under: Seasonal Food Recipes on October 28th, 2009 |