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About the Dish

  • Turnip

    Turnip

  • Carrot

    Carrot

  • Celery

    Celery

  • Buttermilk

    Buttermilk

  • Bob's Red Mill Flax Seed Meal

    Bob's Red Mill Flax Seed Meal

  • Dill

    Dill

  • Green Onion

    Green Onion

  • Honey

    Honey

  • Farm Eggs

    Farm Eggs

  • Sliced Almonds

    Sliced Almonds

  • Chickpeas

    Chickpeas

  • White Wine Vinegar

    White Wine Vinegar

METHOD

1
• Heat oven to 400 °F. • Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water. • In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
2
MISE EN PLACE • Quarter turnip. • Cut carrot into bite-size pieces. • Cut onion whites into 1-inch pieces. Thinly slice greens. • Thinly slice celery. • Pick and chop dill fronds. • Rinse and drain chickpeas.
3
• On a baking sheet, toss together turnip, carrot, onion whites, 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Roast in oven until turnip and carrot are tender, 12-15 minutes.
4
While vegetables roast: • When water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes. • Use spoon to transfer eggs to ice bath. Let cool.
5
While eggs cook: •In a bowl, whisk together buttermilk, flaxseed meal, 1 tablespoon olive oil, vinegar and honey. • Fold in dill and onion greens. Taste and adjust seasoning as desired.
6
• Toss roasted vegetables and chickpeas in buttermilk dressing. • Add almonds to baking sheet. Toast in oven until lightly golden, about 3 minutes.
7
While almonds toast: • When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell. • Halve eggs lengthwise. Season to taste with kosher salt and pepper.
8
• Divide chickpea salad between 2 plates. • Top salad with egg, celery and almonds. Enjoy!