“She stared at the supper set before her: trout wrapped in bacon, salad of turnip greens and red fennel and sweetgrass, pease and onions and hot bread.” -A Clash of Kings
Catelyn’s Salad – turnip greens, fennel, apple, lemongrass, walnuts, and raisins
Thoughts:
Let me start by saying that I don’t especially care for fennel, or any of the flavors on the anise/licorice spectrum. However, when combined with the other ingredients in this salad, especially the apples, even I found it bright and refreshing. The crunch of combined fennel and apple, along with the walnuts, counters the sort of ordinary salad element of the turnip greens. Overall, it’s on the sweeter side, from the fruits and balsamic, and a really nice, unique salad for summer.
Catelyn’s Salad
Cook’s notes: as with all salads, feel free to meddle and mix to suit your tastes. Turnip greens can be difficult to find, so baby spinach is a good substitute.
Ingredients:
- 2 cups turnip greens
- 1/2 cup fennel, julienned
- 1 Tbs. lemongrass, sliced very thinly
- 1/2 apple, julienned
- 1/4 cup golden raisins
- fennel tops
- 1/4 cup walnuts (candied is even better!)
- balsamic for dressing
- edible flowers (optional)
Combine the all ingredients except the dressing and edible flowers, and toss to combine. Drizzle with balsamic, and sprinkle with flowers, if using. Enjoy!
closeup of Catelyn’s Salad
