Last week at the San Francisco Ferry Plaza Farmers Market, I spotted the most beautiful Japanese turnips at Eatwell Farm’s stand. These turnips are favorites of mine for adding to salads. I believe the variety is Hakurei. These turnips are sweet, spicy and can be used without peeling. Not only do I use the roots, but I adore the green tops as well. I add both to my salads, but they are equally as delicious when sauteed, roasted or added to soups. Here is one of my favorite ways to use Japanese turnips in a salad.
Ingredients
4 cups mixed winter greens, washed and dried
4 small Japanese turnips (roots and greens), washed and dried
2 medium-sized apples, cored and thinly sliced
1/2 cup almonds, toasted and coarsely chopped
4 small radishes, washed and thinly-sliced
For the dressing:
3 Tablespoons great quality extra virgin olive oil
1 Tablespoon high quality red wine vinegar
1 Tablespoon honey
Sea salt and pepper
You will also need:
Salad plates for serving
Bowl for mixing dressing
Instructions
Place one cup of greens onto each salad plate.
Remove the green tops from the turnips. Slice the greens coarsely and add them to the salad plates. Snip off the long root from each turnip. Cut each turnip in half and then slice each half thinly. Add to the salad plates.
Distribute the sliced apples evenly across each salad plate. Scatter the chopped almonds on top. Add thin slices of radishes to each plate.
Make the dressing at the last minute by combining the olive oil, vinegar and honey and mixing well. Add a large pinch of sea salt and freshly ground pepper. Drizzle a Tablespoon of salad dressing on the top of each salad. Serve immediately.
Serves 4.