Midsummer Market Salad Recipe

Name: Midsummer Market Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small turnips (3/4 pound), peeled; 1/2 pound baby carrots, peeled; Six 2-inch baby onions, peeled; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon French walnut oil or extra-virgin olive oil; 1 teaspoon Dijon mustard; Salt and freshly ground pepper; Two 6-ounce heads of Bibb lettuce (8 cups); 3 ounces baby spinach (4 cups); 4 baby bok choy (6 ounces), thickly sliced crosswise; 3 small kirby cucumbers (1/2 pound), sliced crosswise 1/4 inch thick; 1 cup packed small basil leaves; 1/2 cup lightly packed small chervil or parsley sprigs

Servings: persons

10 small turnips (3/4 pound), peeled
1/2 pound baby carrots, peeled
Six 2-inch baby onions, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon French walnut oil or extra-virgin olive oil
1 teaspoon Dijon mustard
Salt and freshly ground pepper
Two 6-ounce heads of Bibb lettuce (8 cups)
3 ounces baby spinach (4 cups)
4 baby bok choy (6 ounces), thickly sliced crosswise
3 small kirby cucumbers (1/2 pound), sliced crosswise 1/4 inch thick
1 cup packed small basil leaves
1/2 cup lightly packed small chervil or parsley sprigs

1
Bring a medium saucepan of salted water to a boil.
2
Add the turnips and boil over moderate heat until just tender, about 5 minutes.
3
Using a slotted spoon, transfer the turnips to a platter.
4
Repeat with the carrots, cooking them for 3 minutes, and then the onions, cooking them for 2 minutes.
5
Refrigerate the vegetables until chilled.
6
Halve the turnips and thickly slice the onions.
7
In a small bowl, whisk the olive oil with the vinegar, walnut oil and mustard and season with salt and pepper.
8
In a large salad bowl, toss the Bibb lettuce with the spinach, bok choy, cucumbers, basil, chervil sprigs and the cooked vegetables.
9
Add the vinaigrette, toss to coat and serve.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 small turnips (3/4 pound), peeled, 1/2 pound baby carrots, peeled, Six 2-inch baby onions, peeled, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Midsummer Market Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Midsummer Market Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions