Turnip salad with yogurt, herbs, and poppy seeds
Therapeutic grower Meilyn, from on-site mental health charity, Growing Well shared this recipe with their crop share subscribers. You can find out more about a weekly crop share bag on the Growing Well website.
Ingredients
- 1 bunch of Japanese turnips, with their tops if they’re nice and fresh, trimmed so there’s just a nice 1/4 inch of green stems left
- 1 lemon, halved
- 1/2 teaspoon dried red chili flakes
- salt and freshly ground black pepper
- 1/2 cup plain whole-milk yogurt
- 1 cup lightly packed mixed herbs: dill, parsley, and chives, finely chopped
- 4 spring onions, trimmed (including 1/2 inch of the green tops) sliced on a sharp angle
- extra virgin olive oil
- 1/4 cup poppy seeds
Preparation
- Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise, a sharp knife and a steady hand will do just fine.
- Rinse, dry, and roughly chop the turnip greens. If the greens seem like they’re old or not in the best shape you can quickly saute them in olive oil. Put the turnips in a large bowl and squeeze in half of the lemon. Add the chili flakes, 1/2 teaspoon salt, and plenty of black pepper. Toss to blend. Add the yogurt and toss again. Add the herbs, scallions, and 1/4 cup olive oil and toss again. Taste and adjust the seasoning as needed.
- Scatter about half of the poppy seeds on the bottom of a platter or individual serving plates, top with the turnip salad, and finish with the rest of the poppy seeds. Serve right away.
Notes
*Make sure to serve this dish right away or things may get a bit soggy
*Use this recipe as a guide and adjust measurements and ingredients as necessary
*This recipe is from Joshua McFadden’s cookbook Six Seasons of Vegetables and dishingupthedirt.com.