Do you know CHOPPED? It’s a TV series on the Food Network where professional chefs are presented with a basket of mystery ingredients and given a brief amount of time to come up with amazing dishes. The dishes are judged by a distinguished panel of chefs and the winner, after three grueling rounds, gets $10,000. I’ve always liked that show because it reminds me of dinner time at my house. Only… my basket is the refrigerator, my judges are my family, and my reward is their gratitude.
It is summer here in Maryland and that means our family enjoys a weekly box from a local farm. We are part of a local CSA (Community Supported Agriculture) and every week we pick up our very own mystery box from the farmer. We get a share of eggs and a variety of vegetables from the farm. And, although we get a reminder email every week that lists what will be in the box — they even give us some serving suggestions –I always open the box with a bit of Chopped inspired glee. For me it is Chopped, Parkton Style.With that in mind I’ve decided to dedicate one blog a week to a recipe based on something I cooked from the box. Today is the first installment. — Turnip and Ham Salad.
I was doubly inspired this week because fellow blogger 124 Park posted a beautiful recipe for Blue Cheese & Bacon Potato Salad. [Click Here to see 124 Park’s yummy recipe.]
In the CSA box I had:
- romaine lettuce
- bunch turnips
- bunch carrots
- chives (fresh from the garden)
- olive oil
- apple cider vinegar
- dijon mustard
- lemon peel
- cheese (I used grated Italian Blend)
1. Chop the romane and set aside.
2. Remove the greens from the turnips and radishes and cut into 1/2″ pieces. Scrape the carrots, cut off the tops and ends and cut into 1/4″ chunks. Put the turnips, radish and carrots into a large pot with salted water and boil until tender. About 10 minutes. Drain and run veggies under cold water to stop them from cooking further.
3. Hard boil the eggs.
4. While the veggies and eggs are cooking … whisk together the oil, vinegar, shallots, chives, chive flowers, dijon mustard, honey and lemon peel in a large bowl.
5. Cut the ham into 1/2″ cubes. Toss them into the pot you used for the veggies and cook until done. (The ham I used was pre-cooked, so it just needed to be heated through).
6. Toss the veggies, ham and eggs with the oil, vinegar mustard dressing.
7. Plate over romaine and top with a tablespoon of grated cheese.
This was a big hit with my family, and I will definitely be hitting this recipe again.
Special thanks to 124 Park, Chopped and the Food Network.
- What’s in the Basket? My Spring CSA Week 1 (ourlittlefamilyadventure.wordpress.com)
- Farm Fresh Summer Salad (rosecreekfarmscsa.wordpress.com)
- Blue Cheese & Bacon Potato Salad (marenellingboe.com)
- Roasted Turnips with Maple and Cardamom (thebittenword.typepad.com)
- CSA Pickup (dubhall.wordpress.com)
- The Pros and Cons of Joining a CSA (seriouseats.com)