Apple and Roasted Hakurei Turnip Salad with Hot Honey-Mustard Dressing
I’m a big fan of two-ingredient “salads”—if you’ll allow me to call them that. What makes a salad a salad? It’s not uncommon to see a “tomato salad” with just tomato and dressing. So is the imperative on fresh vegetables? (Not so! What about chicken, egg or grain-based salads?) Does it need to be cold? (No! Warm or room-temperature salads are a typical Moroccan side, like with carrots, for instance.) To me, it seems the word “salad”—and especially if we look at … Read More