Traverse City Record-Eagle

May 23, 2013

Intentional Minimalist: Local ingredients make fresh recipe

Local columnist

— This recipe features local produce from 9 Bean Rows, Spring Hollow Farms, Birch Point Farm and locally produced products from Food for Thought.


Turnip and Radish Saladwith Chive Vinaigrette

Ingredients are per salad:

1-2 fresh local eggs

2 c. local hakurei turnip greens

2 c. local pea shoots

1 c. local chard micro greens

Farm fresh local chives

3 T. wild leek infused olive oil

2 T. Food for Thought wild leek vinegar

1 T. Food for Thought cherry honey mustard

1 t. Food for Thought wild star thistle raw honey

2 local radishes

2 small turnips

2 local French breakfast radishes

Steam one-two eggs per salad for eight minutes in a covered medium metal sauce pan fitted with a metal steamer basket. Flip eggs to other side, cover pan and steam for eight more minutes. Cool steamed eggs in ice cold water for five minutes, peel and set eggs aside.

Remove green from turnips and trim off stems. In a large glass bowl, add per salad two cups turnip greens, two cups pea shoots and one cup micro greens. Mince two tablespoons chives and reserve chive buds.

In a glass jar, mix three tablespoons wild leek oil, two tablespoons wild leek vinegar, one tablespoon mustard, one teaspoon honey, chives and season to taste with salt and pepper. Drizzle two tablespoons salad dressing on greens, stir and let sit for five minutes.

Per salad, slice two radishes, two small turnips and slice tops and roots off of one quarter cup french breakfast radishes. Plate three cups greens per salad and add one-two sliced eggs, radishes, turnips and chive buds. Drizzle with one tablespoon dressing.

Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil may be substituted for the infused olive oil used in this recipe.

Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit