Hakurei Turnip Salad 

Think you don't like turnips? Give these guys a try! Hakurei turnips are smaller, crisper and much sweeter then regular turnips and have a wonderful delicate, earthy flavor. The leaves are also delectable; both tender and mild. This crop is nearing the end of its season, so act fast if you have not gotten a bunch of these already! 

One can eat these turnips either cooked like the recipe here: http://www.epicurious.com/recipes/food/views/glazed-hakurei-turnips-368274, or raw like the salad below. 

This recipe follows a basic salad structure and can be changed to fit your personal preferences. 

I added, and would recommend adding, about a 50/50 ratio of turnip leafs to other greens to give the salad more body. I used a mix of equal parts baby kale and claytonia (a tender, mild green) from Good Roots Farm. 

Salad:

• 1 Bunch (about 6 bulbs) hakurei turnips diced 
• The stems and leaves from said bunch, torn into bite sized pieces 
• 2 Good handfuls of a slightly bitter green, like baby kale
• 2 Good handfuls of a tender, sweet green, such as claytonia 
• About 1/4 cup chopped raisins (I liked having the smaller pieces)
• 1 Medium apple chopped 
• 1/4 Of a toasted nut or seed (I used sunflower seeds)

Dressing:

• 1+1/2 Tablespoon olive oil 
• 1+1/2 Tablespoon balsamic vinegar 
• Good drizzle honey (very important!)
• 2 teaspoons onion powder 
• Sprinkle salt
• Sprinkle pepper 

Method: 

1— Combine all dressing ingredients in the bottom of a large bowl and whisk until conbined. I like to make the dressing in the bottom of the same bowl as my salad so one: it helps coat the all the ingredients evenly, and two: one less thing to clean!

2—Wash all vegetable ingredients. Tear turnip greens into bite sized pieces and chop turnips into bite sized pieces as well

3—Toss all salad ingredients in the bowl with the dressing, using two utensils to evenly coat.

4—I recommend letting the salad sit for about 30 minutes to an hour before serving to let the flavors meld. Salads like these almost always taste better after sitting for a bit. Serve as a side salad or with a protein and grain to make a complete meal.

Enjoy!

Photos and recipe by Kate Mitchell