Ingredients

  • 1/4 cup J. Olive Co Champagne Balsamic
  • 2 Tbsp canned crushed tomatoes
  • 1 Tbsp finely chopped shallot (from 1 shallot)
  • 1 tsp chopped fresh sage
  • 1 tsp fresh lime juice (from 1 lime)
  • 1 Tbsp honey
  • 1 tsp kosher salt
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce (such as Tabasco)
  • 1/2 cup olive oil
  • 5 cups chopped fresh turnip greens (from 1 [16-oz] package or 1 bunch greens)
  • 4 cups purple cauliflower florets (from 1 head cauliflower)
  • 2 cups baby kale (2 oz)
  • 1 cup watermelon radishes, cut into thin strips (from 2 medium radishes)
  • 1 cup heirloom grape tomatoes, halved (from 1 pint)

Directions

  1. Stir together vinegar, crushed tomatoes, chopped shallot, sage, and lime juice in a medium bowl, and let stand 5 minutes.
  2. Whisk in honey, salt, Dijon mustard, and hot sauce. Add oil in a slow, steady stream, whisking constantly, until smooth.
  3. Massage 1⁄4 cup of the vinaigrette into turnip greens, cauliflower, baby kale, radishes, and tomatoes, and let stand 10 minutes (to help tenderize the greens).
  4. Serve salad with remaining vinaigrette.

 

Recipe courtesy of Nick Wallace via SouthernLiving.com.

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Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick via Southern Living