Lukewarm salad of turnips, pear and mini romaine

Ingredients for 4 servings:

• 2 turnips
• 1 pear(s) (not too soft)
• 1 spring onion(s), finely sliced
• 1 romaine lettuce, mini
• ½ bunch parsley, flat, with stems, medium-finely chopped
• 1 tbsp butter
• 3 tbsp vegetable stock or vegetable broth
• e.g. salt and pepper
• 3 tbsp white wine vinegar, or white balsamic vinegar
• 4 tbsp extra virgin cold-pressed olive oil
• ½ tsp mustard, medium hot
• 1 tbsp honey
• 2 tbsp vegetable stock or vegetable broth
• n. B. Chili flakes, 1 to 3 pinches

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

fruity-spicy salad Fiefhusen style

First, prepare the ingredients for the salad: Peel, halve, and slice the turnips. Peel, quarter, core, and slice the pear. Wash and roughly chop the parsley. Wash the spring onion and finely slice it. Cut the mini romaine lettuce down to the stem at 5 mm intervals from the tip. Heat the butter in a non-stick pan over medium heat. Sauté the turnips, pear, spring onion, and parsley in the heated butter for about 3 minutes, stirring frequently. Add the broth/stock and simmer until the broth/stock has completely evaporated, stirring once or twice. Season with salt and pepper, set aside, and let cool. Prepare the vinaigrette: Place all ingredients in a mixing bowl and blend thoroughly with an immersion blender. Let it sit briefly, then toss vigorously again. “Marriage” of salad and vinaigrette: Empty the slightly lukewarm contents of the pan into a salad bowl and add the chopped romaine lettuce. Pour the vinaigrette over the salad, toss everything vigorously with salad servers, and let it marinate for 5 minutes. Season again with salt and pepper to your taste. Done. If you don’t like a lukewarm salad, simply let the pan and its contents cool completely.