Shaved turnip and radish salad with poppy-seed dressing recipe

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  • Yield: 4 Servings


  • ¼ cup (60 ml) cold-pressed olive oil 2 tablespoons apple cider vinegar Grated
  • 1 organic lemon zest
  • 1 teaspoon Dijon mustard
  • ½ shallot, diced
  • 1 tablespoon poppy seeds
  • 1 teaspoon pure maple syrup or raw honey Fine sea salt
  • 2 spring turnips, peeled, tops removed 4 medium radishes, tops removed
  • 1 small bunch watercress
  • 1 bunch asparagus, as young as possible 3 tablespoons minced fresh chives
How to Make It
  1. Whisk the olive oil, vinegar, lemon zest, mustard, shallot, poppy seeds, maple syrup, and a pinch of salt together in a small bowl.
  2. Using a mandoline, slice the turnips and radishes into thin translucent rounds. Put them in a large bowl and add the watercress. If the asparagus are large, slice them in half and add them to the bowl. Pour the dressing over and fold gently to combine.
  3. Season with more salt if needed, arrange on plates, and sprinkle with the chives before serving.

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