TURNIP GREENS AND RADISH SALAD

EVERYWHERE IN THE FARMERS MARKET ONE SEES BABY WHITE TURNIPS THE SIZE OF PING-PONG BALLS WITH TRAILING PLUMES OF GREENS.  THE LITTLE TURNIPS ARE TENDER AND SWEET, AN EXCELLENT NO-CALORIE ACCOMPANIMENT TO FISH OR FOWL.  THE GREENS LOOK JUST-PICKED WITH NARY A BLEMISH OR A YELLOWED LEAF.  ONE CAN SIMPLY SAUTÉ THEM FOR A MINUTE IN OLIVE OIL OR BUTTER.  BUT PROPERLY WILTED, THEY MAKE A LOVELY SALAD DRESSED WITH LEMON JUICE, OLIVE OIL AND PARMESAN CHEESE.  THE RADISHES WHICH COME IN A NEARLY INFINITE VARIETY THIS TIME OF YEAR ADD COLOR, CRUNCH AND A LITTLE HEAT.  YOU CAN APPLY THIS SAME TECHNIQUE TO MEMBERS OF THE KALE FAMILY.  MY FAVORITE IS BLACK KALE OR CAVALO NERO AS THEY CALL IT IN ITALY BECAUSE IT RESEMBLES THE TALE OF A BLACK HORSE.  THERE ARE, ALAS, NO GREEN HORSES IN ITALY ANYMORE.  

 SEVERAL BUNCHES OF BABY TURNIPS
 VARIETY OF RADISHES
 1 LEMON
 1 CHAMPAGNE VINEGAR
 1 tsp GARLIC CLOVE
 OLIVE OIL AND/OR AVOCADO OIL
 1 cup PARMESAN AND/OR PECORINO ROMANO
1

TRIM THE GREEN LEAVES FROM THE TURNIPS AND THE RADISHES IF THEY COME WITH THE GREENS.

DUMP GREENS IN A SINK FULL OF COLD WATER.

SPIN DRY IN A LETTUCE DRYER. GENTLY WRAP IN A KITCHEN TOWEL .

ADD A TSP OF SEA SALT AND SEVERAL GRINDINGS OF PEPPER TO YOUR SALAD BOWL.

PEEL THE GARLIC CLOVE AND GRATE INTO THE BOWL USING A MICROPLANE.

WHISK IN ABOUT 2 TBSPS OF LEMON JUICE AND 1 TSP OF CHAMPAGNE VINEGAR.

WHISK IN ABOUT 1/2 A CUP OF OIL UNTIL THE DRESSING HAS THE CONSISTENCY OF HEAVY CREAM.

STACK THE GREENS LIKE A DECK OF CARDS. GENTLY ROLL LIKE YOU WOULD CARPET. USING SHARP CHEF'S KNIFE CUT CROSSWISE INTO THIN SLIVERS.

TOSS THE GREENS WITH THE DRESSING AND ALLOW TO SIT FOR AT LEAST 30 MINUTES. (WITH MORE LEATHERY GREENS SUCH AS KALE OR CHARD, MACERATE FOR AT LEAST AN HOUR.)

THINLY SLICE THE RADISHES.

JUST BEFORE SERVING TOSS THE GREENS WITH FRESHLY-GRATED CHEESE.

DECORATE THE GREENS WITH SLICED RADISHES AND SERVE.

2-4 SERVINGS DEPENDING ON THE QUANTITY OF GREENS.

Ingredients

 SEVERAL BUNCHES OF BABY TURNIPS
 VARIETY OF RADISHES
 1 LEMON
 1 CHAMPAGNE VINEGAR
 1 tsp GARLIC CLOVE
 OLIVE OIL AND/OR AVOCADO OIL
 1 cup PARMESAN AND/OR PECORINO ROMANO

Directions

1

TRIM THE GREEN LEAVES FROM THE TURNIPS AND THE RADISHES IF THEY COME WITH THE GREENS.

DUMP GREENS IN A SINK FULL OF COLD WATER.

SPIN DRY IN A LETTUCE DRYER. GENTLY WRAP IN A KITCHEN TOWEL .

ADD A TSP OF SEA SALT AND SEVERAL GRINDINGS OF PEPPER TO YOUR SALAD BOWL.

PEEL THE GARLIC CLOVE AND GRATE INTO THE BOWL USING A MICROPLANE.

WHISK IN ABOUT 2 TBSPS OF LEMON JUICE AND 1 TSP OF CHAMPAGNE VINEGAR.

WHISK IN ABOUT 1/2 A CUP OF OIL UNTIL THE DRESSING HAS THE CONSISTENCY OF HEAVY CREAM.

STACK THE GREENS LIKE A DECK OF CARDS. GENTLY ROLL LIKE YOU WOULD CARPET. USING SHARP CHEF'S KNIFE CUT CROSSWISE INTO THIN SLIVERS.

TOSS THE GREENS WITH THE DRESSING AND ALLOW TO SIT FOR AT LEAST 30 MINUTES. (WITH MORE LEATHERY GREENS SUCH AS KALE OR CHARD, MACERATE FOR AT LEAST AN HOUR.)

THINLY SLICE THE RADISHES.

JUST BEFORE SERVING TOSS THE GREENS WITH FRESHLY-GRATED CHEESE.

DECORATE THE GREENS WITH SLICED RADISHES AND SERVE.

2-4 SERVINGS DEPENDING ON THE QUANTITY OF GREENS.

TURNIP GREENS AND RADISH SALAD
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