Roasted Turnip & Ramp Salad

Very unusual but very good.

So I bought all those gorgeous vegetables at the farmer's market last weekend and I bet you're wondering--what's she going to DO with all that produce?!  Yes, well, I've been wondering the same thing.

But I've been cooking for such a long time that I'm pretty good at improvising-'"what do I have" kind of cooking.  I found this salad recipe online for roasted turnips and ramps and since I just bought both at the market, I thought I'd give it a try.

Well, I cant' leave well enough alone so I borrowed this basic recipe then made it my own and it turned out very good.

Roasted Turnip and Ramp Salad
1 bunch turnips, trimmed, scrubbed and cut into 1/2 inch pieces
4-5 small ramps, cleaned and trimmed
good extra virgin olive oil

couple tablespoons good mayonnaise
teaspoon or so of grated lemon peel
teaspoon of freshly squeezed lemon juice
tablespoon good prepared horseradish
tablespoon or so of whatever fresh herbs you have (parsley, chives, thyme)  I used chives and thyme because that's what I have growing
salt and pepper to taste

Preheat oven to 400.

Place turnips and ramps on baking sheet, drizzle with olive oil and place in oven to roast.  The ramps will be done after 10 minutes or so and the turnips will take about 20-30.

Meanwhile in mixing bowl, combine the remaining ingredients and mix well.

When ramps are done, remove from oven, chop and add to bowl.

Remove turnips from pan when finished and add to bowl.

The salad was good at this point but in my opinion, it was missing something, something crunchy.  So I looked in fridge and found this lone radish from my last trip to Wiley Farms.  So I cut it up, added it to salad and Done!  It was delicious.  

Sorry that the bowl looks kind of messy, but the salad was quite tasty.  I'm not sure I'll be able to recreate it anytime soon, but it was good this once :-)