(Serves 6)
1 lb. baby turnips, greens removed
3 Tbs. canola oil
1/2 Tbs. kosher salt
1/4 tsp. black pepper
1 Tbs. whole-grain mustard
1 egg yolk
1 clove garlic, finely chopped
1 Tbs. red wine vinegar
1/4 cup extra-virgin olive oil
2 Tbs. Holy Smoke Olive Oil, available at grocery stores or holysmokeoliveoil.com
1 tsp. fresh thyme leaves
1/2 tsp. coarse sea salt
Micro herbs
Sliced chives
Preheat an oven to 375°F.
Thoroughly wash the turnips. Baby turnips do not need to be peeled. Cut them into quarters and place in a medium mixing bowl. Toss the turnips with the canola oil, salt, and pepper. Place them on a rimmed baking sheet and roast them until golden brown and tender, approximately 15 minutes.
While the turnips are roasting, prepare the vinaigrette. Put the mustard, egg yolk, garlic, and vinegar in a medium bowl. Whisk until well incorporated. Slowly drizzle in the extra-virgin olive oil, whisking constantly so that the oil and vinegar emulsifies. Once all of the olive oil is incorporated, begin whisking in the Holy Smoke olive oil, whisking constantly. Add the thyme and sea salt. Once the turnips are finished baking, put them into a large serving bowl and toss with the vinaigrette to evenly coat. Add micro herbs as desired and sprinkle with sliced chives. Serve immediately.
