Halve each turnip and slice into wedges (about 4 cups). Halve each radish and set on one end of a large rimmed baking sheet (mine is 13 " x 18 "). All I can do is urge you to seek out the ingredients and make it as soon as possible. It's up to you to decide if this is a side dish, warm salad, or even a satisfying main course. There are no diva ingredients instead it's a perfect ensemble of ingredients creating a thoughtful and delicious dish. The crispy kale, earthy root vegetables, salty capers, meaty sausage, and zingy vinegar are a delightfully harmonious combination. This aptly named recipe is far tastier than its humble base of root vegetables and kale might imply. It is important to use Toscano kale, as the thicker leaves hold up a bit better when roasting. Portuguese sausage gives it some porky-garlicky heft, and finally capers shower the whole combination with briny goodness. Roasting takes the bitter edge off the kale and sweetens the roots, while sherry vinegar does its sparkly dance adding tart notes. It was a happy bonus that we all loved it too. He loves this dish and would eat it every night if I made it. He is my best helper in the garden and I wanted to reward his enthusiasm with a dish tailored to his unique palate (did I mention he will not eat cheese? Ever.). I’m not sure if this is a roasted salad or a side dish, but I do know it is a combination of my four year old son’s favorite vegetables – kale and turnips – with a few of his favorite salty additions.
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