salt-roasted turnips. goat cheese. greens.
7 1/2 cups kosher salt
7 egg whites, lightly beaten
3 lbs (about 8) small turnips, scrubbed
8 oz plain goat cheese, softened
1/4 cup milk
2 tbsp milk
2 cups mixed greens/herbs. I used watercress and daikon radish greens
2 tbsp hazelnut oil
1/2 tbsp balsamic vinegar
freshly ground black pepper
Mix salt and egg whites in a large bowl until combined. Spread 1/4 of mixture in a 9x13 baking dish. Nestle turnips into salt. Pack remaining salt mixture around turnips, encasing them completely. Bake until turnips are tender when pierced with a knife, 30-35 minutes. Let turnips cool for 10 minutes, the crack salt crust open. Remove turnips, brush off any remaining salt then quarter each turnip.
In a bowl, whisk the goat cheese, milk, honey and a sprinkle of flake salt. Divide cheese mixture between plates and top with 1 turnip, 4 quarters, on top. Toss greens, hazelnut oil, vinegar, flake salt and pepper in a bowl. Sprinkle over turnips.