Recipe of the Week

Recipe from Six Seasons of Vegetables by Joshua McFadden

From the author: The large amount of poppy seeds in this dish adds an amazing floral quality, plus plenty of crunch. Make sure you drain the turnips super well ands serve the dish right away; otherwise, things may get a bit soggy.

1 bunch hakurei turnips, with their tops, trimmed so there’s a nice 1/4 inch of green stems left
1 lemon, halved
1/2 teaspoon dried chili flakes
Kosher salt and freshly ground black pepper
1/2 cup plain whole-milk or low-fat yogurt (not Greek)
About 1 cup lightly packed mixed herbs: mint leaves, flat-leaf parsley leaves, and/or chives cut in 2-inch lengths
4 scallions, trimmed (including 1/2 inch off the green tops) sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
Extra-virgin olive oil
1/4 cup poppy seeds

Slice the turnips lengthwise as thin as you can. If you have a mandoline, use it; otherwise make sure your knife is sharp and just go slowly.

Soak the slices in ice water for 15 to 20 minutes, then drain well.

Rinse, dry, and roughly chop the turnip greens (if they’re not in great shape, give them a quick sauté in a small amount of olive oil).

Put the turnips in a bowl and squeeze in about half the lemon. Add the chili flakes, 1/2 teaspoon salt, and many twists of black pepper and toss to blend.

Add the yogurt and toss again. Taste and adjust the seasonings.

Add the herbs, scallions, and 1/4 cup olive oil and toss again.

Scatter half 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.